Dry Brined Steak Too Salty?
I’ve been mostly buying dry aged meat for the last few years, but keep hearing about Dry Brining. I wondered if it would be salty.
I love me some steak and for the last few years I have been mainly buying dry aged steak or dry aging at home. Dry brined steak is something I keep hearing about so I decided to give it a try.
Cooking is all about learning.
Let me clear something up right away. I’ve learned since I made this video that I should not have salted again when I cooked it. I decided to leave the video up so you could learn from my mistake. I will do round two soon!
Prep
1 New York Strip
Even coating of Kosher Salt upwards of 24 hours before cook.
Leave in fridge on rack to allow salt to work over night.
Season steak as you normally work
The Salt Brine
The concept is that salt will pull out the moisture (much like dry aging does) and the end result will be a steak that is more tender. You want to do this 2-24 hours in advance. Some choose to go up to 2 days.
The Cook
Preheat Yoder at 250F
Give a generous coating of salt/pepper
Follow up with garlic powder
Cook at 250F until 122-125F
Let rest 10-15 minutes (lightly covered)
Crank up grill’s hot side until 500F +
Sear 2 minutes a side
Serve (no need to let rest a second time)
Sit back and marvel at your masterpiece
Enjoy!
Can I do this on a Gas or Pellet grill?
This is something that will work on any smoker, or grill. All you need is an indirect side and a hot side for searing. What I have since learned is do not salt twice and will Morton’s Kosher salt is better than regular salt, the salt of choice is Diamond Kosher Salt. I started using this for homemade pasta and it’s a much better talk. Morton’s is closer to a table salt than a true Kosher salt.
I’ll be sure to share round two soon and see how my opinions have changed!
Thanks for watching
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