My uncle told me to dry brine my steak 48 hours instead of 1 and he was spot on

I always thought 24 hours was the max for dry brining until my uncle who used to work at a steakhouse in Austin told me to go 48 hours. He said the salt needs that extra day to really get deep into the meat. I tried it last weekend with a ribeye from Costco and the crust was way better than before. The inside stayed juicy and the flavor was more even. Has anyone else tried longer brining times and seen a big difference?

2 comments

2 Comments

felix983d ago

48 hours is the sweet spot for thicker cuts in my experience, but anything past 72 hours can start giving the meat a weird cured texture. Try it on a bone-in ribeye and you'll really see the difference in how deep the seasoning goes.

richard_kelly543d ago

Have you noticed any difference between dry brining in the fridge uncovered versus covered with plastic wrap for that full 48 hours? I've always left mine uncovered so the air can dry out the surface, but a buddy of mine swears wrapping it halfway keeps the salt from getting too aggressive on the outside. Also, do you flip the steak halfway through or just leave it sitting on a rack the whole time?