Do you want to know the simple secret from steaks with better flavor, upper consistency and a perfect crust? Dry salary is the critical step that most of the domestic cooks jumps. Saving the steak the night before – it guarantees a deep flavor and a higher consistency in each bite, so let’s never jump. This step takes a few minutes, but makes the difference in the final result.
Dry salary a steak is a simple but transformative process that involves the saving of a steak and let it rest before cooking. This method is not only staging the steak deeply, but also improves its consistency, making a final dish more juicy and tastier.
Science behind dry brine:
The osmosis process initially extracts the humidity from the meat to dissolve the salt. This creates a concentrated brine that is eventually reabsorbed in the meat, bringing the flavors more deeply inside. This reabsorption also retort the muscle fibers, improving the skill of the steak to retain its natural juices during the high -heat cooking process. That’s why we consider this non -negotiable passage.
Ingredients:
- Steak (your choice of cutting)
- Kosher salt
Instructions:
- Preparation:
- Remove the steak from its package and use paper towels to completely dry it. The removal of excess humidity is crucial for an effective dry brine.
- Season:
- Free all the sides of the surface of the steak with Kosher salt. Don’t be shy; A good empirical rule is about ¾ teaspoon of kosher salt per kilo of meat.
- Rest:
- Place the steak on a grill on a pan. This configuration allows the air to circulate around the steak, drying the surface evenly and helping the salt to penetrate more effectively.
- Refrigerate:
- Set the steak prepared in the refrigerator, discovered, for a maximum of 24 hours. This time it allows the salt to eliminate the humidity, which therefore dissolves the salt before being reabsorbed in the meat, transporting the salt deep into the muscle fibers.
- Cooked:
- Remove the steak from the refrigerator and leave it at room temperature before cooking. This passage also guarantees cooking.
Why the dry brine?
- Improved flavor: The salt is a flavor enhancer and penetrating the meat, is allocating the steak rather than only on the surface.
- Improved texture: The salt changes the protein structures, helping the meat to retain more humidity during cooking. This translates into a more juicy steak.
- Best Browning: The dry brine dries the surface of the meat, which allows you to be burned faster and more uniform when it is burned.
Girl Carnivore Pro Tips:
- Choose the salt: Use Kosher salt for its coarser cereals, which cover multiple surfaces without making meat too salty. It is important to use Kosher, not table salt or other salts for this.
- Temporal variations: While 24 hours are ideal, even a few hours of dry brine can make a significant difference. Regulate time based on your program.
- Post-Brining: It is not necessary to rinse the steak after the brine. Just dry it and it is ready to cook. This guarantees that all the flavor added by the salt remains with the meat.
Using this method, even a simple steak cooked at home can compete with the quality of a high -end steakhouse meal. Save your money and have your cooking skills at home.
The difference between a good steak and an exceptional is often reduced to a crucial step that many chefs jump: dry bombs. This simple process of saving the steak the night before is not only to season the meat – it substantially changes its structure, leading to a deeper flavor and a better conservation of humidity.
Prevent the screen from going to sleep
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Remove the steak from its package and use paper towels to completely dry it. The removal of excess humidity is crucial for an effective dry brine.
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Free all the sides of the steak with Kosher salt. We do not measure, but a good empirical rule is about ¾ teaspoon of kosher salt per kilo of meat. You want the steak to seem covered by a sprinkling of snow.
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Place the steak on a grill on a pan. This configuration allows the air to circulate around the steak, drying the surface evenly and helping the salt to penetrate more effectively.
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Set the steak prepared in the refrigerator, discovered, for a maximum of 24 hours. This time it allows the salt to eliminate the humidity, which therefore dissolves the salt before being reabsorbed in the meat, transporting the salt deep into the muscle fibers.
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Remove the steak from the refrigerator and leave it at room temperature before cooking. This allows you to cook more uniform. You will notice that the color of the surface has deepened and is very dry.
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Download the steak for 2-3 minutes per side in a hot cast iron or a carbon steel pan. If the steak has more 1 “, finish cooking in a preheated oven at 425 degrees F until you reach your right donass.
Suggestions for cooking the most useful steak:
Tips for Steakhouse for more flavor:
Service: 1service
Faq
On average, Girl Carnivore recommends dry steaks for 24 hours. For steaks above 1 1/2 ″ thick, fresh from the butcher, you can go longer, up to 48 hours.
No, never rinse our steaks after the brine in the GirlCarnivore cuisine. It is not necessary for salt healed in the meat, making the dry surface ready for a perfect crust and tender meat.
No. The salt is sufficient. The only salt works the magic, through the osmosis of permeating the surface of the meat.
However you want. We find a hot cast iron pan torn the best way to cook a dry steak in carnivorous cuisine, but also a grid works great. Do not jump a compound butter while the steak rests for the maximum flavor experience.
