Controversial! Yes, everyone has their own way to cook a steak - we've found this method to be simplicity itself, with exceptional results.
Dry brining is a simple and effective way to tenderise steak and enhance its flavour. This process involves seasoning the steak with salt and allowing it to rest uncovered in the fridge. Here’s how to do it.
Method
Choose Your Steak Cut
Select your preferred steak cut—dry brining works particularly well with tougher cuts like flank, skirt, or sirloin, but enhances any cut.
Season with Coarse Salt
Use a generous amount of coarse salt, like kosher or sea salt, and apply it evenly over both sides of the steak. Avoid fine salt, as it can be too intense and dissolve too quickly.
Let the Steak Rest in the Fridge
Place the salted steak on a wire rack set over a tray or plate. Leave it uncovered in the fridge for a minimum of an hour and up to 24 hours. This setup allows airflow around the steak, drying the surface while allowing the salt to penetrate.
Pat Dry
Before cooking, pat it thoroughly dry with paper towels. This will prevent excess saltiness and ensure a good sear.
Cook
Sear the steak in a hot pan. Use vegetable oil or rapeseed oil - olive oil will burn at higher temperatures. Add some butter midway through cooking and spoon over the steak.
How Does Dry Brining Help?
Salt tenderizes steak by pulling moisture from the surface and forming a natural brine. This concentrated brine is reabsorbed, moving salt deeper into the meat and breaking down muscle proteins in the process. As proteins break down, they form a gel-like texture that retains water, so your steak ends up juicier and more tender after cooking. The result is a well-seasoned, tender piece of steak with a flavourful crust and juicy interior.
Using coarse salt ensures the brining is gradual, allowing for a perfect balance of flavour and texture. So, next time you’re preparing steak, try dry brining for a simple way to elevate your meal!
