FOOD NEWS
Level Up Your Next Steak Dinner With A Slow Salt Brine
BY RYAN CASHMAN
While some kitchen hacks save time, others require an investment. A slow brine for your steak indeed works slowly, but resulting flavor and texture certainly make it worthwhile.
Salt brining, or dry brining, is a seasoning technique that involves applying liberal amounts of salt all over the surface of a steak and letting it sit in the fridge for hours.
Salt brining requires a long resting time, anywhere from eight to 16 hours and sometimes for up to two days. During this time, the brine will tenderize the meat and impart flavor.
Salt brines work best on steaks that are thick and fatty, like a ribeye or New York strip, which will be able to stand up to the time it takes for the brine to properly work.
As the salt sits, it will draw out the moisture of the steak. The salt will then melt and pool on top of the meat, and as the steak rests, it reabsorbs the juices.
Along with creating a moist, juicy interior, salt brines help the steak sear better for an exceptional crust. Brining may be slow, but takes little effort and gives you huge returns.