I started salting my steaks 24 hours ahead and it beat dry brining every time

Everyone in my kitchen swore by a 45 minute dry brine before searing. I tried salting a ribeye 24 hours before cooking on a wire rack in the fridge and the crust came out way better. The salt fully penetrates so the inside is seasoned all the way through, not just the outer half inch. Has anyone else tried pushing the salt time that far out or am I the only one who prefers this?

3 comments

3 Comments

the_lucas2mo ago

That 24 hour salt wait really does change everything, totally feel you on this.

jesse_williams622mo ago

Man, yeah @the_lucas you're spot on about that. I used to rush my doughs all the time and they'd turn out flat. That wait just lets the gluten relax and the salt really get in there.

the_eric1mo ago

Oh man, actually it's more like a 12-18 hour thing usually (or even overnight is fine). 24 hours and you might start losing a bit of the gluten structure, especially if your dough's on the wetter side. Still works though, just don't want anyone thinking they gotta wait a full day if they don't have to.