Dry brining a steak

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11:12a, 4/8/23

AG

What's the longest you've done it? My normal is 8-10 hours, but I've got a 1 1/2 thick ribeye I'm doing for 30 hours. That's the longest I've done.

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Bruce Almighty

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12:29p, 4/8/23

AG

I'll think 24 hours is the most I've done.

80sGeorge

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9:18p, 4/8/23

AG

2 days in advance. It was great.

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schmendeler

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9:24p, 4/8/23

AG

Two days is definitely within the range of success

bigtruckguy3500

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10:37p, 4/8/23

Never done it, but I want to try. Do you just cover in kosher salt and put it on a rack in the fridge to get air circulation all around?

And then do you have to trim anything off it? Or is it not long enough to form that dry age crust?

schmendeler

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In reply to bigtruckguy3500 • 11:03p, 4/8/23

AG

Salt it like you would if you were about to cook it. Then put it on a wire cooling rack on a sheet pan in the fridge uncovered. You don't need to trim anything off.

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