I have some Black Angus Premium ribeye steaks that I started dry salt brining at noon. Will that be enough time if dinner is at 8.
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Salt brining ribeye steaks
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Definitely.
I try to dry brine for 24hrs but that’s not always an option.
4-6hrs is really plenty of time. You are good to go. 👍
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It takes about an hour (Kenji demonstrated 40 minutes, but I add margin) for the juices the salt pulls to be reabsorbed, so that’s the minimum time. After that it’s just gets better as the salt works it’s way deeper.
if you don’t have an hour, salt right before cooking, or those surface juices will be lost.
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Well I cooked them about 8 here is what they looked like before and after: That is course ground pepper not salt on the top all of the salt had disappeared. The pale one on the right is my wife's she eats her steak blue(barely seared).
Using the salt brine worked well they were tender as prime ribeye's we have had though a little saltier than I would have like but still a delicious piece of meat. But the red wine cut the salt.
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