Salt Brined Steaks
Source of Recipe
Adapted from amazingribs.com
Recipe Introduction
As of August 2014, these are the best steaks (and the easiest) that I’ve ever made. For years, I’ve coated steaks with a mixture of Montreal steak seasoning and sugar, let them sit, seared in a pan and then oven roasted until they reach temperature. Lately, becoming convinced that the pepper and garlic in the seasoning mix were just burning and adding bitterness, I’ve been doing just the sugar. I never grill, because I don’t trust myself to do a good job on the grill and I love the crust that develops in the iron skillet. I was doing the steaks for Mike, Jessica and I for Mike’s birthday dinner. Dinner and clean-up had to be quick because we had other family arriving afterwards for dessert. So I decided to go ahead and grill the steaks. A couple of nights before his birthday, we’d seen a show about a steak competition and people were talking about doing a dry salt brine on steaks. I did some reading online and gave it a try. The result was incredible. These were ordinary grocery store steaks. I used a crappy (not very well-maintained) gas grill. And I cooked them about 5 degrees beyond where I meant to. They were still astonishingly good. Note that you can do this up to 24 hours before cooking, but at least 90 minutes before. Next time, I’ll try adding sugar after rinsing the salt off and drying.
List of Ingredients
Kosher salt
Steaks – at least 1-inch thick
Recipe
Start salting the steaks 90 minutes to 24 hours before cooking. Sprinkle both sides of the steaks well with the salt. The website recommends 1/2 teaspoon per pound. I probably used a bit more – I just sprinkled a generous coating (but not thick) over each side of the steak. Place on a wire rack over a baking sheet and place in the fridge, uncovered.
About a half hour before ready to cook, remove the steaks from the refrigerator, rinse and dry very well. Let sit at room temperature and then cook as desired.
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