Dry Brined Steaks

  • Author: Mandy Pagano
  • Prep Time: 1 hour
  • Total Time: 1 hour
  • Category: Tenderizing
  • Method: Technique
  • Cuisine: Any


What you’ll need:

  • a baking sheet, with rims
  • a baking or roasting rack that will elevate your meat
  • paper towels
  • 8 oz (227 g) steaks, as many as desired (or will fit on your rack)
  • 3/4 tsp to 1/2 tbsp coarse salt (Kosher or unrefined sea salt are both fine) per steak
  • ground pepper, as desired
  • garlic powder, as desired
  • additional seasonings, as desired


  1. Fit the rack into your baking pan.
  2. Pat each steak dry on both sides with the paper towels.
  3. Liberally season all sides of each steak, being sure to get the edges as well.
  4. Arrange the steaks on the rack so that air can circulate all around the meat. You don’t want it touching the bottom of the pan and you don’t want the sides touching.
  5. Place the whole thing, uncovered, in the fridge and let it stand there for 1 hour or up to 48 hours (I highly recommend overnight, but even one hour will make a very substantial difference).
  6. When you’re ready to cook, pull the tray out of the fridge and let it stand on the counter to allow the steaks to come to room temperature, around 30 min or so. Lightly pat the steaks dry if they look at all wet, but don’t be so aggressive you wipe off the seasonings.
  7. Cook your meats via your favorite method and to your favorite level of doneness and enjoy.
  8. Go dry brine all the rest of the things!


Macros will vary.

Keywords: Dry brine, steak, ribs, bbq, meats, tenderize