Dry Brine Steak Recipe (2024)

Published June 20, 2024.This post may contain affiliate links. Please read my disclosure policy.

This incredibly simple-to-prepare dry brine steak recipe creates a perfectly seasoned cut of beef that retains its juiciness and tenderness while attaining a brown crust when cooked. Once you start doing this technique, you will quickly be sold on this amazing process.

There is nothing like a good cut of beef for dinner.While we don’t eat it often weekly, we love a good steak.If you want to expand your beef recipe repertoire, try mySteak au Poivre or Salisbury Steak.

Dry Brine Steak

Dry brine steak is a new technique for pre-seasoning meat several hours before cooking it. The process allows the seasoning to penetrate down into the steak, making sure every bite is seasoned properly and delicious. In addition, the process will help the steak retain an incredible amount of moisture as the natural liquid from the steak will come to the surface and then go back into the meat.

You will instantly notice how much plumper and fuller your steak is when you cut into it once it’s done cooking. Dry brining will also help dry out the surface of the steak, which is crucial for creating a dark brown Maillard crust. I am fully bought into this procedure and have had incredible success. I try to do it on any protein I cook, and you should, too.

Ingredients and Substitutions

• Steak – Any beef or individual steak cut will work for this procedure.
• Seasoning — I used only coarse salt during the dry brining process and added freshly cracked pepper right before the cooking process started. However, you can dry brine a steak or any cut of beef with your favorite seasoning or rub.

How to Dry Brine a Steak

Pat the steak down on all sides with paper towels.

Place the steak on a rack over a sheet tray and generously season both sides with coarse salt or your favorite seasoning or rub.

Put the steak on the rack in the refrigerator uncovered for 4 to 24 hours. During this time, the salt will penetrate into the steak making every bite delicious. In addition, it will help dry out the outer surface for optimal searing.

Remove the steak from the fridge, season with freshly cracked black pepper on both sides and let it sit at room temperature for 10 minutes to help take the chill off.

Cook your steak in the desired fashion of your choice. Try using my Cold Sear Steak method.

Make-Ahead and Storage

Make-Ahead: You can season the steaks with salt up to 24 hours ahead.

How to Store: It is best to leave the steak uncovered and in the refrigerator for up to 24 hours.

More Steak Recipes

• Grilled T Bone Steak
• Coulotte Steak
• Black and Blue Steak
• Steak Frites
• Steak Diane