How to Dry Brine a Steak and Why You Should
- by Omaha Steaks
- Last updated Nov 7, 2024
Want the secret to the perfect, flavorful, and juicy steak? Try a simple dry brine. Dry brining is a method to brine your meat without any liquid that will result in the juiciest steaks possible. It is the next level of steak cooking for tender, delicious steak every time. It takes longer than just seasoning and cooking steak, but the results are worth the wait.
You can dry brine any steak cut and cook with your desired method for a more tender steak with a great crust. Dry brining improves the tenderness of any steak, but for the best steak experience, start with an aged steak. All Omaha Steaks steaks are aged at least 28 days for maximum tenderness and flash frozen to capture peak flavor and tenderness.
Why dry brine a steak?
Seasons
Dry brining seasons your steak before cooking. The process of dry brining will slowly bring out the natural flavors of the beef as the salt breaks down the muscles in the meat.
Great steak crust
The natural process of dry brining dries out the surface of the steak as the moisture is locked into the steak. A drier steak surface will result in a great crust and a juicy, tender center.
Tenderizes
The salt naturally permeates the beef and breaks down the muscle proteins, tenderizing the steak cut in the process. Moisture is locked into the steak, resulting in a juicy, tender steak.
How to dry brine a steak
1. Thaw and pat dry steaks
Start with a completely thawed steak. You can use the cold-water thawing method for a quicker thaw. Once thawed, pat the steaks dry with a paper towel.
2. Season liberally with coarse salt and pepper
Season the steak liberally on both sides with coarse salt and pepper. The salt crystals need to be larger than table salt. We recommend kosher or sea salt for dry brining. If desired, you can also use a rub, like Omaha Steaks Private Reserve rub, for added flavors.
3. Refrigerate 1 hour up to 2 days
Once seasoned, you’ll want to place your steak in the refrigerator uncovered on a baking rack for at least one hour and up to two days to allow the salt to work its magic. A baking rack or similar is necessary to allow airflow on both sides of the steak.
4. Climatize before cooking
Before cooking, bring your steaks to room temperature. There is no exact science to this, however your steaks will raise in temperature about 2-3 degrees in 30 minutes. You do not need to add extra seasoning when dry brining your steak. It is seasoned and ready to cook. Once climatized, cook your steak to the proper temp using your desired method. Download the Omaha Steaks app for an easy-to-use steak cooking timer and use our steak doneness guide to cook to your desired doneness.
Try our recipe for dry brined New York strip with grilled brown butter balsamic onions for a perfect steak dinner.
Dry Brined New York Strip with Grilled Brown Butter Balsamic Onions
Ingredients
- 4 11 oz. Private Reserve Boneless New York Strips, thawed
- 2 large sweet onions
- 1 T. olive oil
- 4 T. salted butter
- 2 T. balsamic vinegar
- 4 T. Kosher Salt
- 1 T. coarse ground pepper
- 2 tsp. fresh thyme
- 4 wooden skewers soaked
Instructions
Dry Brine Steaks:
- Combine salt and pepper.
- Season steaks generously on all sides.
- Place steaks on an elevated rack on a baking sheet and refrigerate at least 1 hour, overnight is best.
Brown Butter & Balsamic:
- Preheat a small skillet to medium high. Add 4 T. butter. Melt butter and cook until butter begins to brown and smell nutty.
- Remove from heat add 2T. balsamic vinegar and thyme. Set aside.
Grilled Onions:
- Peel off outer layers of onion. Slice into 1/2" slices.
- Brush onions with olive oil and season with salt and pepper.
- Lay onion on a flat surface. Push skewer thru the center of the onion. Repeat with all onion slices. You should have two flat 1/2" onion slices per skewer.
Grilling Steaks and Onions
Charcoal Grill:
- Make a two-zone fire - coals on one side and no coals on the other.
- Place the onions on the cool side of the grill and flip and rotate every 10 minutes until they are golden brown. The total time will depend on how hot your coals are and how close they are to the fire, approximately 25-30 minutes. When the onions are golden and tender brush with brown butter balsamic mixture.
- On the hot side of the grill during the last 15 minutes of cooking time for the onions place your steaks on the grill. Cook steaks following the Omaha Steaks Steak Cooking Chart. When steaks are 5° from desired cooked temperature remove from grill and let rest 5-10 minutes.
- Remove onions from grill. Carefully remove onions from skewers and place in a serving dish. Top with remaining brown butter balsamic mixture. Serve alongside your perfectly grilled New York Strip. Enjoy!
Gas Grill:
- Pre heat the grill for two zone cooking.
- Place the onions on the cool side of the grill and flip and rotate every 10 minutes until golden brown, about 25-30 minutes. When the onions are golden and tender brush with brown butter balsamic mixture.
- On the hot side of the grill during the last 15 minutes of cooking time for the onions place your steaks on the grill. Cook steaks following the Omaha Steaks Steak Cooking Chart. When steaks are 5° from desired cooked temperature remove from grill and let rest 5-10 minutes.
- Remove onions from grill. Carefully remove onions from skewers and place in a serving dish. Top with remaining brown butter balsamic mixture. Serve alongside your perfectly grilled New York Strip. Enjoy!
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