The Perfect Steak: Dry Brined Ribeye Steak

7,109 views Oct 15, 2021 PORTISHEAD
Dry Brined Rib steak. Does dry brining a steak really make a difference? Yes it does.
By brining the steak or joint of meat for a period up between 12 and 48 hours, the salt has time to penetrate into the meat, this is not curing like hams, but seasoning to the core.

It also seems that the salt tenderises the meat making it more tender to the tooth, I'm no scientist so cannot explain this but the proof is in the pudding, or steak so to say.

I used a 1 rib section from a fore rib of beef, or tomahawk steak which will serve 4 or 2 very hungry people or 1 me haha. I generously seasoned it with sea salt, you can use kosher or even regular table salt. I placed the steak on a rack over a tray in the fridge for 36 hours, before tempering the steak up to room temperature.

I used the reverse sear method but you could go straight into a hot pan and sear it the old fashioned way.

I hope you give dry brining a try.