Dry Brined Steak

5 from 1 vote

Dry brining is a great way to take your steak from good to unforgettable. With just salt and time, you'll get a perfectly seasoned, tender steak with a gorgeous crust.

Print Recipe

Prep Time:1 5

Cook Time:10

Rest Time:10

Total Time:1 25

Equipment

Cast Iron Skillet

Ingredients

Dry Brining and Cooking

2 ribeye steaks
1-2 teaspoons salt
2 tablespoons avocado oil
2-3 tablespoons butter

Instructions

Dry Brining the Steak

Look at the package or weigh your 2 ribeye steaks. Salt your steaks with 1-2 teaspoons salt . You want to use 1 teaspoon of salt per pound of meat.
Place the steak on a plate and blot both sides with a paper towel to remove excess moisture
Using one hand to hold the steak and the other to salt, sprinkle salt with a three finger pinch from about a foot above the steak so that it applies evenly on both sides
Put the steak in the refrigerator uncovered for 24 hours

Cooking the Steak

Take the steak out 30 minutes before you want to cook it. Do not rinse or wipe away any salt on the surface. You can add pepper on the steak if you want.
Preheat the cast iron skillet on medium heat for 20 minutes. You want the handle of the cast iron to be warm before you put anything on the skillet.
Turn the heat up to medium high heat and allow it to heat for 5 minutes. You want to gently warm it up first so the heat is evenly spread throughout the skillet.
When the pan is thoroughly heated, pour 2 tablespoons avocado oil into the pan. Add a tablespoon of butter.
Place the steak on the skillet with enough room to add the second steak without them being too close. If they’re too close, the meat will steam instead of get a crust.
I cook my steak to medium rare. Cook the steak on one side without disturbing it for 5 minutes.
Flip the steak and cook for another 5 minutes
At this point, you can add 2 more tablespoons of butter to the pan. Let it melt, then gently baste the top of the steak with the melted butter using a spoon.
Remove the steak from the skillet and let it rest on a plate for 5-10 minutes to allow the juices in the steak to redistribute.

Notes

Remember that the steak is very hot and there will be carryover cooking. Carryover cooking is when the meat will still be cooking from the residual heat as it rests. You can take the steak out of the pan when it is a few degrees shy of the doneness you prefer to keep it from overcooking on the plate.

Steak Doneness

Rare: 125 degrees (bright pink center) 3 minutes per side
Medium-Rare: 135 degrees (warm red center) 5 minutes per side
Medium: 145 degrees (warm pink center) 6 minutes per side
Medium-Well: 150 degrees (slightly pink center) 7 minutes per side
Well-Done 160 degrees (little to no pink) 8 minutes per side

Resting is very important. When you heat the steak, especially on high heat, the water molecules in the steak are very active. If you were to cut into the steak before resting, the juices will all run out, leaving a tougher steak. By allowing the water molecules to calm down, redistribute, your steak remains juicy and tender.

Nutrition

Course: Main Course

Cuisine: American

Keyword: Dry Brined Steak

Servings: people

Calories: 694kcal

Author: Jennifer Beck