Which is better, marinated or dry brine (plus pan sauce) steaks?

[RLovesCooking]

I grew up with lots of pre marinated steaks (No name brand) on the grill, but I've recently switched to making steaks seared and making a quick pan sauce to go with the steak (usually butter and water using the brown bits in the pan). I'm getting better at cooking then to my desired temp by quickly searing them then inserting a probe thermometer to watch the temp.

I've got some nice 2 inch ribeye and I'm considering which method to use. . .Dry brine plus sauce or marinate then pat dry and sear

Is one superior to the other, or is it just straight preference?

Or! Is it more time preference? Say, dry brining takes 30 minutes then you cook vs marinating takes 6 hours then you cook?

I love cooking!!!

 

[pictonguy]

Are you comparing water and salt for a wet brine and just salt for a dry brine? what exactly are your brines. I like to salt and rest overnight uncovered in the fridge, which would be considered a dry brine, if I go in that direction, because I don't always have the time or forget to do it. Oh, and then you marinade before you cook, yeah I never do that. Each to their own.

 

[jennyema]

“dry brining takes 30 minutes”

That’s not dry brining. It’s just seasoning the meat.

 

[medtran49]

Or are you talking about a marinade for not so tender steaks like my mother made. It had ketchup, sugar, lemon juice, worchestershire, onions, vege oil, yellow mustard, all cooked together, then cooled before steak goes in for 24 to 48 hours.

 

[RLovesCooking]

Are you comparing water and salt for a wet brine and just salt for a dry brine? what exactly are your brines. I like to salt and rest overnight uncovered in the fridge, which would be considered a dry brine, if I go in that direction, because I don't always have the time or forget to do it. Oh, and then you marinade before you cook, yeah I never do that. Each to their own.

Like a marinade of like soy, vinegar, garlic etc. versus just a dry brine of salt and time.

 

[RLovesCooking]

“dry brining takes 30 minutes”

That’s not dry brining. It’s just seasoning the meat.

I don't exactly know how long to dry brine for. Is it usually overnight?

 

[RLovesCooking]

Or are you talking about a marinade for not so tender steaks like my mother made. It had ketchup, sugar, lemon juice, worchestershire, onions, vege oil, yellow mustard, all cooked together, then cooled before steak goes in for 24 to 48 hours.

I meant if it's a ribeye or sirloin. Is it overkill to marinate vs dry brine?

 

[caseydog]

I wouldn't even think of wet brining or marinading a Ribeye steak. It is just not necessary, and IMO, would ruin a good steak.

You can salt a good steak, and let it sit overnight on an uncovered drying rack in the fridge, and that will both deep season the steak, and remove some water content to intensify the beef flavor. That's technically a dry brine, and it is common. I've done it many times with good results.

Any steak that has good marbling does not need a marinade, IMO. Just seasoning with some salt and pepper (I also use granulated garlic, but that is optional).

I think this reply covers your last three posts.

CD

 

[Andy M.]

If you spend good money for a top steak, don't cover up the taste with marinades. Enjoy the beef.

 

[RLovesCooking]

I wouldn't even think of wet brining or marinading a Ribeye steak. It is just not necessary, and IMO, would ruin a good steak.

You can salt a good steak, and let it sit overnight on an uncovered drying rack in the fridge, and that will both deep season the steak, and remove some water content to intensify the beef flavor. That's technically a dry brine, and it is common. I've done it many times with good results.

Any steak that has good marbling does not need a marinade, IMO. Just seasoning with some salt and pepper (I also use granulated garlic, but that is optional).

I think this reply covers your last three posts.

CD

By marbling, you mean the streaks of fat running through the steak?

This is a picture I pulled off the internet. Are the larger streaks of fat in the center of the steak signs that it will be chewy/tough there? (Not talking about the left side of the steak but the large pieces of ?fat? Running through each steak's center.)

 

[caseydog]

By marbling, you mean the streaks of fat running through the steak?

This is a picture I pulled off the internet. Are the larger streaks of fat in the center of the steak signs that it will be chewy/tough there? (Not talking about the left side of the steak but the large pieces of ?fat? Running through each steak's center.)

Marbling is the small streaks running through the steak. The more of them you see, the higher the grade of the steak. The big chunks of fat will be in cheap steaks, too.

The small streaks render during cooking, and make a steak juicy and ad lots of flavor. Some people like the big chunks of fat, but I don't care for it. My dogs love it! They get that.

The steaks in your photo look like well-marbled NY Strips.

CD

 

[taxlady]

Yeah, if I'm paying for a good steak, I will neither brine nor marinate it. I might so far as to make a pepper steak, but generally speaking, I like the way the meat tastes without a lot of enhancing. I used to salt the steak ahead of time, but nowadays I use the "cold sear" method and unless you salt it way ahead of time and let it dry afterwards, it will mess up the cooking of the steak. Better to just salt it after it's cooked.

 

[dcSaute]

By marbling, you mean the streaks of fat running through the steak?

This is a picture I pulled off the internet. Are the larger streaks of fat in the center of the steak signs that it will be chewy/tough there? (Not talking about the left side of the steak but the large pieces of ?fat? Running through each steak's center.)

this is a decent example of the grade differences:

 

[grumpyoldman]

Rlovescooking , hasn't said how well done he is looking for .

 

[RLovesCooking]

Rlovescooking , hasn't said how well done he is looking for .

I like my steaks medium (140F!). That's what I usually aim for, so I generally take them off 3-5 degrees short. Is carry over cooking affected by thickness of the meat? (Thinner steaks rise 3 degrees while thick steaks rise 5 or more degrees?)

 

[HeyItsSara]

Yuuuuuuuuuuuuuuuuuuuuuuuuuuuum

 

[Kathleen]

I agree with others who would not cover up the flavor of the beef if the steak was a good cut. Salt and let set in the fridge overnight.