How to Dry Brine Steak

Learn how to dry brine steak and some of the tips and tricks to make dry brining successful and add a ton of flavor to your steak!

Dry brining is basically coating your steak with a generous mixture of salt and spices to add flavor and moisture. It allows the steak to soak up the flavor from the salt and spices - meaning the longer the brine is on, the more flavor the steak takes on (AKA, dry aged steak).

In addition, using salt to dry brine steak helps to keep it moist and tender, as well as drying out the exterior of the steak so it's easier to get a good sear. We sometimes use dry brining when cooking sous vide steak or when making fun recipes like this milk steak.

In addition to steak, dry brining is used on pork chops (like these pan fried pork chops), chicken and fish.

Why Dry Brine a Steak?

Dry brining helps salt (and sometimes other seasonings) penetrate deeper into the meat, enhancing its flavor and tenderness by breaking down proteins and allowing the steak to retain more moisture during cooking.

It also helps create a nice browned crust when the steak is seared/grilled, resulting in more flavorful and juicy meat. Cooking steak that has been dry brined provides amazing results!

The best salt to use for dry-brining is coarse sea salt or kosher salt. Stay away from really fine salts and table salt as they are much stronger. The salt you use will have an impact on the result.

If you use a fine/table salt, cut the amount of salt in half to avoid making the steak too salty.

I use Diamond Crystal salt for dry brining and I strongly feel it is one of the best salt to make a brine with.

How to Dry Brine Steak

The best dry brines typically go for 24-48 hours. However, you can dry brine for as little as 2 hours if you absolutely need to take a short cut. It just won't get the same benefits as the longer dry brines.

*Note - dry brining fish typically only takes about 30-45 minutes, like for this sous vide cod.

Step 1: Pat the steak surface dry with paper towels to remove any excess moisture.

Step 2: Place the steak on a wire rack set over a baking sheet or large plate to allow the air to circulate all around the meat. The more air the meat is exposed to, the dryer the surface will become.

When determining the amount of salt to use, a general guideline is to use approximately 1% of the steak's weight in kosher salt/sea salt.

Step 3: Liberally sprinkle salt on the surface of the steak, ensuring it is evenly distributed per side. For added flavor, you can incorporate other seasonings such as black pepper, garlic powder, or herbs on the surface of the meat.

Gently press the salt crystals and any seasonings into the steak's surface to ensure adherence.

Step 4: Place your steak in the refrigerator, uncovered, and let it dry brine for at least one hour per inch of thickness, but preferably 24-48 hours to give the salt time to flavor the beef. The longer it brines, the drier the surface and more flavorful the meat as it gives the salt a chance to penetrate into the meat, bringing out it's natural flavors and allowing the exterior to brown quickly when cooking.

Step 5: Remove the steak from the refrigerator and dry with a paper towel to get rid of any excess moisture. This ensures more even cooking and a better crust on the outside.

Step 6: Preheat your grill, skillet, or oven to the desired cooking temperature.

Step 7: Cook your steak however you want it to the temperature you prefer it at. Whether you prefer rare, medium-rare, or well-done, the dry-brined steak will retain its juiciness and flavor.

Step 8: Let the steak to rest for 5-10 minutes after cooking to allow the juices to redistribute (skip if using sous vide method). Slice and serve your perfect steak!

Expert Tips for Dry Brining

1. Be sure to pat the steak dry before adding the salt, and again before searing/cooking if needed.
2. Refrigerate the piece of meat, uncovered, to allow the surface to dry out while it brines.
3. When determining the amount of salt to use, a general guideline is to use approximately 1% of the steak's weight in kosher salt/sea salt.
4. Remove any excess moisture with paper towels before cooking the steak.

Dry-Brining vs. Wet Brine

Dry brining is better than wet brining because it doesn't introduce additional moisture to the steak, allowing for better caramelization and a more flavorful crust during the searing process. Excess moisture on the steak can cause it to not brown properly.

Wet brining can sometimes make the meat overly salty or waterlogged, while a dry brine preserves the steak's natural juices while still imparting ample seasoning and tenderness.

Frequently Asked Questions

Sauces for Steak

There are some great sauce and/or accompaniments to serve with a good steak:

Dry brining is a simple yet highly effective technique for improving both the flavor and texture of beef. Do you dry brine your steaks? Leave a comment below and let us know what your technique is!