Originally Posted by Mimizkitchen
GB, how does one go about dry brining??? I've heard this can take a so-so piece of meat, and make it spectacular... So do tell...
Dry brining is a bit different from wet brining which might be what you heard of previously. Wet bringing is great for chicken and pork, but you would not want to wet brine a steak.
To dry brine a steak what you do is liberally rub both sides with kosher salt and then wrap in plastic wrap tightly. Put it in the fridge for 24 hours. You can get away with less time to more time, but a day is a good amount of time to shoot for. Now most people before they hear of this technique would wince at the thought of pre-salting their meat because it draws out the moisture, but this is exactly what you want to happen. The key is letting it sit enough time.
The salt will draw out the moisture initially, but then it will dissolve the salt. Once that happens you have a piece of meat sitting in a salty solution. through osmosis, the meat will then begin to reabsorb the salty liquid. You will end up seasoning your steak from the inside out. Instead of having a piece of meat that is seasoned on the outside, but naked on the inside you will have a piece of meat that is seasoned consistently throughout the entire piece. The end result is even juicier than if you had not dry brined because the salt holds the liquid inside once it is reabsorbed.