Dry brining is a technique used to season meat, especially steak, by applying salt and sometimes additional seasonings directly to its surface. The meat is then allowed to rest for a period of time before cooking. Unlike wet brining, this method does not involve any added liquid.

How Dry Brining Works

Application: Generously sprinkle salt evenly over the surface of the steak. You can also add other spices or herbs according to your taste.

Resting: Place the salted steak on a rack set over a baking sheet and let it rest in the refrigerator. The resting period can range from a few hours to overnight, depending on the thickness of the meat and your desired level of seasoning.

Absorption: During this resting period, the salt draws moisture out of the meat, which then dissolves the salt. This brine is reabsorbed back into the steak, helping to season it internally.

Cooking: Before cooking, pat the steak dry with paper towels to remove excess moisture, and then cook it as desired.

Benefits of Dry Brining Steak

Enhanced Flavour: Dry brining allows salt to penetrate deeply into the meat, enhancing its natural flavours rather than just seasoning the surface.

Improved Texture: This process helps break down muscle proteins, resulting in a more tender and juicy steak.

Moisture Retention: By drawing out moisture and then reabsorbing it, dry brining helps the steak retain its juices during cooking, preventing it from drying out.

Better Maillard Reaction: With reduced surface moisture, the steak can achieve a better sear, leading to a rich, caramelised crust through the Maillard reaction.

Simplicity: Dry brining is straightforward and doesn’t require additional equipment or large amounts of liquid, making it convenient for home cooks.

Dry brining is a technique for elevating the taste and texture of your steaks. It creates a more flavourful and satisfying dining experience.