Unlock the Secret to Succulent Steaks: Master the Art of Salt Brining
4
servings30
minutes40
minutes0
minutesBrining has been a culinary technique for centuries, originally used to preserve meats before the advent of refrigeration.
Today, it’s celebrated for its ability to enhance flavor and tenderness. Salt brining, particularly dry brining, is a simple yet transformative method that amplifies the natural flavors of the beef, tenderizes the muscle proteins, and locks in moisture for a juicy, delectable steak.
This process not only seasons the steak but also promotes the Maillard reaction, creating that irresistible crusty browning that steak aficionados adore.
Having tried all kinds of ways to eat steak, this is by far the favorite in our house. People, salt brine that steak to have the most delicious steak you have ever eaten.
I bought a small brine rack on Amazon so that the steak is elevated while the brining process takes place.
Ingredients
Steak
Himalayan or Sea salt (course)
Directions
- It’s imperative that you dry the steak using a paper towel. Then, put a good amount of coarse salt (I prefer sea or Himalayan) on both sides of the steak. How much you need is based on your own preference, but the above picture shows what I use.
- Place the steak on the brining rack, inside a concealed container.
Let it brine in the fridge for a minimum of 1h-24h. I personally prefer the steak to brine for 24h. This ensures all the salt is soaked up by the steak. You will notice that the salt liquefies after a few hours and then the steak soaks it up. Do NOT wipe the liquid off. - Take the steak out of the fridge between 30 min and 1h before you grill it. This allows the steak to come to room temperature (otherwise it will cook unevenly).
Finish seasoning the steak with pepper and other spices you may want to add. I like to put a bit of mustard on the sides of the steak as well.
I like to grill my steak on a high heat for about 5-8 minutes each side. And then take it off, put it in aluminum foil to rest with some (garlic) butter. Cut and serve it after the steak rested for about 5-10 minutes.