Dry brined steak

[Mkrause]

Took a trip to a butcher shop known for its locally sourced meat to get my hands on some ribs to smoke for the weekend. I couldn't walk out without a couple "grass fed" ribeyes. I dry brined the turkey last week and have read about doing the same to steak. I salted, set the steaks on a wire rack, and put them in the garage fridge in hopes that something magical will happen between now and sunday. So that's 3 days! Anyone ever try this before? I don't want to botch these things and I'm starting to second guess my decision.

Here's where i got the idea from...
http://jesspryles.com/recipe/how-to-make-your-steak-even-tastier-use-the-dry-brining-method/

And the butcher shop...
https://www.farmfieldtable.com/






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[kettlebb]

I’ve done it and I thought the steak was great. I didn’t go 3 days though. It was almost 36 hours.


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[Harleysmoker]

As long as your refrigerator has no nasty smells and is cold, I think you will be fine, like she said. Kosher Salt, not regular table salt. She didn't mention rinsing the steak before cooking. I would not add more salt or a seasoning with heavy salt before cooking, maybe some Blk Pepper?

I have only salted steaks for about an hour before cooking but I may try this to a couple of good thick cuts.

Go for it and let us know your thoughts after cooking!

[Firemunkee]

Kenji has some great info on dry-aging beef at home

http://www.seriouseats.com/2013/01/the-food-lab-dry-age-beef-at-home.html

[Mkrause]

Kenji has some great info on dry-aging beef at home

http://www.seriouseats.com/2013/01/the-food-lab-dry-age-beef-at-home.html

I've read kenji's stuff on dry aging before and have seriously considered doing it for a rib roast. But from what i understand, this isn't considered aging, it's just brining.

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[Mkrause]

@ 24 hours

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[Big Dawg]

Looks like you're headed in the right direction.





BD

[swamprb]

All the time! I’ve got a half size cambro container with a wire rack and lid. Steaks and chops, chicken


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[Vette10R]

I can't wait to see how these turn out! They look like some big boys too.

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[Mkrause]

Here's what's on the menu...  roasted fingerling potatoes, roasted lemon garlic parmesan broccoli, and the ribeyes. Unfortunately, i think I'm going to do them inside on the cast iron that way i can keep an eye on the other sides.

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[mhiszem]

Either way it looks delicious!


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[Mkrause]

Turned out pretty good... Tender, juicy, but maybe a little too salty. I only added pepper before i cooked. I don't think the 3 day dry brine was mind blowing or anything so I'd probably not put in the effort of doing it again. I've had better steaks by just a little salt and pepper and letting it sit for 30 minutes or so before the cook. However, i would recommend the method of cooking, which could be done on a kettle too, i assume. http://www.seriouseats.com/recipes/2012/12/butter-basted-pan-seared-steaks-recipe.html

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[mhiszem]

Looks great. Serious eats has some great recipes.


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[Firemunkee]

Gorgeous looking steaks! That's for sharing the experience.