GB, I tried the dry brine method you described and had a great result. I used a 2" thick sirloin, liberally salted with Kosher salt, and let it sit in a plastic freezer bag for a day and a half. I intended to grill it, but t-storms precluded that option. Instead, I did it in the kitchen, seared in the skillet and finished on low. I did not add any seasonings for the taste test, and it was awesome! SO and I demolished it!
One question--have you found any other herbs, spices, or flavorings that work well with this technique? It stands to reason that, if the salt is drawn into the meat so well, it might carry other things with it. Any thoughts?
One question--have you found any other herbs, spices, or flavorings that work well with this technique? It stands to reason that, if the salt is drawn into the meat so well, it might carry other things with it. Any thoughts?