Post by Deleted on Sept 2, 2019 18:29:32 GMT -5
I was watching the marathon cooking on CREATE TV today and one of Steven Raichlen's Project Fire ideas was to dry brine a steak. I never heard of this so I looked it up.
With dry brining we simply sprinkle plain old salt on both sides of the meat a few hours before cooking. No more than you would use at table. Rule of thumb: 1/2 teaspoon of kosher salt per pound of meat or 1/4 teaspoon of table salt per pound, refrigerate.
How long do you dry brine a steak?
Generally, the longer you dry brine your steak, the better (to a maximum of 48 or so hours). How Dry Brining Works: The flavor added by dry brining is the same as with regular salting. He said one hour to over night. I may just try this. Wipe off the top and bottom of the steak before grilling. He used what looked like thick ribeye steak.
I also found this explanation:
www.mychicagosteak.com/steak-university/674/
With dry brining we simply sprinkle plain old salt on both sides of the meat a few hours before cooking. No more than you would use at table. Rule of thumb: 1/2 teaspoon of kosher salt per pound of meat or 1/4 teaspoon of table salt per pound, refrigerate.
How long do you dry brine a steak?
Generally, the longer you dry brine your steak, the better (to a maximum of 48 or so hours). How Dry Brining Works: The flavor added by dry brining is the same as with regular salting. He said one hour to over night. I may just try this. Wipe off the top and bottom of the steak before grilling. He used what looked like thick ribeye steak.
I also found this explanation:
www.mychicagosteak.com/steak-university/674/
