What is Dry Brining and How Do You Do It?
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If you’re looking to take your grilling game to the next level, it’s time to introduce a simple yet powerful technique to your cooking routine: dry brining. While we’re using steak as an example in this article, trust me when I say that this method works wonders for all types of meats — from chicken and pork to lamb and beyond. Once you try it, you’ll never go back to the old ways of preparing meat.
Dry brining is a technique that professional chefs and pitmasters swear by, and once you try it, you’ll see why. It’s the game changer you didn’t know you were missing.
Watch the video below for a detailed demonstration on how to dry brine meats.
What is Dry Brining?
At its core, dry brining is the process of seasoning your meat with kosher salt and letting it sit uncovered in the fridge for hours (or even overnight). The beauty of dry brining is that it enhances the natural flavors of the meat without overpowering it with salt or a marinade. Here’s how it works:
When you apply kosher salt to your meat, it draws out the natural juices, which mix with the salt and then reabsorb into the meat over time. This helps tenderize the meat while concentrating its flavor, making each bite more delicious. Whether you’re working with steak, chicken, or pork, dry brining allows the natural flavors to shine through.
How to Dry Brine
Pat the Meat Dry: Start by patting your meat dry with a paper towel. Removing any excess moisture from the surface allows the salt to adhere better and begins the drying process, which helps with a crispier crust later on.
- Sprinkle Kosher Salt: Use about ½ to 1 teaspoon of kosher salt per pound of meat. Sprinkle the salt evenly on all sides of the meat, making sure to cover every surface. Don’t worry if it looks like a lot — this salt layer is key to enhancing the flavor and texture.
- Set Up a Rack: Place the salted meat on a wire rack set over a sheet pan or dish. The wire rack is important because it allows air to circulate all around the meat, which is crucial for the brining process.
- Refrigerate Uncovered: Put the meat uncovered in the fridge. This helps the surface dry out, ensuring that the brining process can fully work its magic.
- Wait: While dry brining works in as little as 6-8 hours, for the best results, I recommend letting your meat sit for at least 24 hours. This allows the natural juices to fully reabsorb, enhancing the flavor and tenderness.
How Does Dry Brining Work?
As the salt draws out the natural juices of the meat, those juices mix with the salt and are reabsorbed. Over time, the surface of the meat will dry out, and you’ll see a slight crust form. This process results in a more tender, flavorful piece of meat. When you’re ready to cook, the benefit of dry brining is clear: When the meat hits the grill or pan, there’s no excess moisture on the surface, which means you get a beautiful sear. This is key to the Maillard reaction, which is the chemical reaction responsible for creating that caramelized, rich crust that makes grilled meat irresistible.
How to Cook a Steak After Dry Brining
Once your steak has been dry brined, cooking is a breeze. Here’s how I recommend preparing it:
- For the Grill: Rub a little olive oil on your steak, season with cracked black pepper, and throw it on the grill. The dry brine has already done the heavy lifting, so you don’t need any additional seasoning.
- For Pan-Searing: If you’re cooking indoors, dry brining makes a huge difference. Without any moisture on the surface, you’ll get a better sear in the pan, ensuring that perfect, crispy crust we all love.
How is a Dry Brine different from a Wet Brine?
Dry brining and wet brining both help season and tenderize meat, but they work a little differently. With a wet brine, you’re soaking the meat in a saltwater solution, sometimes with herbs or spices for added flavor. This method can make the meat juicier, but it can also dilute its natural flavor a bit. Dry brining takes a simpler approach: you coat the meat with salt (and any other seasonings you like) and let it rest uncovered. The salt draws out the meat’s natural juices, which then reabsorb back into the meat along with the salt, boosting flavor and creating a crust without adding extra water. This keeps the meat’s flavor more concentrated and helps give it that perfect crispy crust when cooked.
Dry brining is an incredibly versatile technique that works for all types of meats. It’s simple, effective, and produces results that will leave you and your guests amazed. Whether you’re cooking a juicy steak, a flavorful pork roast, or tender chicken, dry brining will enhance the natural flavors and ensure your meat is perfectly cooked. So, next time you’re planning a meal, think ahead and try dry brining. I promise you, it’s a game changer, and once you get the hang of it, you’ll never go back to the old ways.