Salt Brined Steaks
Source of Recipe
Adapted from amazingribs.com
Recipe Introduction
As of August 2014, these are the best steaks (and the easiest) that I�ve ever made. For years, I�ve coated steaks with a mixture of Montreal steak seasoning and sugar, let them sit, seared in a pan and then oven roasted until they reach temperature. Lately, becoming convinced that the pepper and garlic in the seasoning mix were just burning and adding bitterness, I�ve been doing just the sugar. I never grill, because I don�t trust myself to do a good job on the grill and I love the crust that develops in the iron skillet. I was doing the steaks for Mike, Jessica and I for Mike�s birthday dinner. Dinner and clean-up had to be quick because we had other family arriving afterwards for dessert. So I decided to go ahead and grill the steaks. A couple of nights before his birthday, we�d seen a show about a steak competition and people were talking about doing a dry salt brine on steaks. I did some reading online and gave it a try. The result was incredible. These were ordinary grocery store steaks. I used a crappy (not very well-maintained) gas grill. And I cooked them about 5 degrees beyond where I meant to. They were still astonishingly good. Note that you can do this up to 24 hours before cooking, but at least 90 minutes before. Next time, I�ll try adding sugar after rinsing the salt off and drying.
List of Ingredients
Kosher salt
Steaks � at least 1-inch thick
Recipe
Start salting the steaks 90 minutes to 24 hours before cooking. Sprinkle both sides of the steaks well with the salt. The website recommends 1/2 teaspoon per pound. I probably used a bit more � I just sprinkled a generous coating (but not thick) over each side of the steak. Place on a wire rack over a baking sheet and place in the fridge, uncovered.
About a half hour before ready to cook, remove the steaks from the refrigerator, rinse and dry very well. Let sit at room temperature and then cook as desired.
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