Importance Score: 35 / 100 🔵
Unlock Steakhouse Flavor at Home: The Simple Salt Secret
While it’s often assumed that a higher price tag guarantees a more flavorful steak, much like fine wine, there’s an accessible technique to significantly elevate your steak’s taste without breaking the bank. Culinary expert Jill Nystul, founder of One Good Thing, reveals that a single, unassuming ingredient can transform your steaks, ensuring a melt-in-your-mouth tenderness and enhanced flavor. Her recommendation? Ordinary salt. This simple method, known as dry brining, is the key to unlocking a richer, more succulent steak experience, even with less expensive cuts.
According to Nystul, “Salting your steaks well in advance of cooking, through a process called ‘dry brining,’ initiates a remarkable tenderizing effect. This technique dramatically improves both tenderness and juiciness, proving effective even on thinner or budget-friendly steak options.”
The Science Behind Dry Brining Steaks
The magic of salt lies in its ability to initially draw out moisture from the steak, which is then reabsorbed back into the meat. This process results in a noticeably juicier final product. Furthermore, salt facilitates deeper penetration of seasonings, infusing the steak with more robust flavor throughout. Crucially, dry brining creates a surface brine, essential for achieving that desirable, perfectly seared, crispy crust when cooking.
Jill Nystul explains the process in detail: “Over a period of time, whether it’s just an hour or overnight, coarse salt works to extract some of the steak’s inherent moisture. This drawn-out liquid then dissolves the salt, forming a concentrated brine. As this brine is reabsorbed back into the meat, it tenderizes the muscle fibers and deeply seasons the steak from within.”
However, achieving optimal results in steak preparation hinges on selecting the right type of salt. Regular table salt is not ideal for dry brining. Instead, opt for coarse sea salt or kosher salt. These varieties possess larger crystals which are crucial for effective dry brining.
Coarse sea salt or kosher salt, due to their crystal size, cover a greater surface area of the steak using less volume, thus mitigating the risk of inadvertently oversalting. This ensures a perfectly seasoned, not overly salty, steak.
Step-by-Step Guide: How to Dry Brine Your Steak for Maximum Tenderness
Essential Supplies
- Steak
- Coarse Sea Salt or Kosher Salt
- Plate
- Paper Towels
- Optional: Garlic Cloves
Dry Brining Instructions
Step 1: Prepare the Steak
Begin by placing your steak on a plate. For each steak, measure approximately one teaspoon of coarse salt.
Step 2: Enhance Flavor (Optional)
For an extra layer of flavor, consider crushing a few garlic cloves and incorporating them into the measured salt. This aromatic blend will infuse the steak during the dry brining process.
Step 3: Salt the Steak
Distribute the salt mixture evenly over both sides of the steak. Use your fingers to gently press the salt crystals into the meat’s surface, ensuring good contact.
Step 4: Resting Time
Allow the salted steak to rest for at least one hour before cooking. While room temperature resting is quicker, refrigeration is also acceptable. Note that thicker cuts of steak will benefit from a longer resting period to maximize the tenderizing effects of the dry brine.
Step 5: Prepare for Cooking
After the designated resting time, use paper towels to thoroughly wipe off any excess salt and moisture from the steak’s surface. Pat the steak dry – this is crucial for achieving a good sear. It is important to avoid rinsing the salt off with water, as this practice can potentially spread harmful bacteria.
Cooking Your Perfectly Dry-Brined Steak
Ensure the steaks are completely dry to promote optimal searing. If desired, apply additional seasonings at this stage. Place a heavy-bottomed pan, preferably cast iron, on the stovetop and heat it until it’s very hot.
Once the pan is sufficiently heated, carefully place your steak in the pan. Cook the steak to your preferred level of doneness, using the following guidelines as a reference:
- Rare: 2-3 minutes per side
- Medium-Rare: 3-4 minutes per side
- Medium: 4-5 minutes per side
Resting and Serving
After cooking to your liking, transfer the steak to a clean plate. Allow it to rest for 5-10 minutes before slicing. Resting is crucial because cutting into a steak immediately after cooking will cause the flavorful juices to escape rather than redistribute throughout the meat, resulting in a less juicy and flavorful steak.
Serve your expertly cooked, dry-brined steak with your favorite side dishes and savor the enhanced flavor and tenderness achieved through this simple salting technique.