TIL that letting steaks sit uncovered in the fridge for 24 hours really does make a better crust

I always thought dry brining was just extra work for no real difference. But last month I tested it side by side with two ribeyes from the same pack. One went straight from fridge to pan, the other sat on a wire rack in the fridge for a day. The dry brined one had a sear that was noticeably crunchier and more even. The other one steamed a bit before browning. Has anyone else found this makes a big difference or is it just me?

3 comments

3 Comments

nancyjones11d ago

And another thing nobody mentions is how it changes the fat. That ribeye I dry brined for 24 hours, the fat cap rendered way better. It got crispy and almost like pork rind texture on the edges instead of chewy. The other steak I cooked right away had that waxy fat that you end up cutting off. I think the salt pulls moisture out of the fat too, so it has less water to steam through when it hits the pan. That's what gives you the shatter crust people talk about, not just the dry surface.

beth27611d ago

Took it even further and did 48 hours once, the crust was almost like a thin brittle shell that shattered when I cut into it... definitely not just you, that overnight dry makes way more of a difference than you'd expect.

daniel_gonzalez11d ago

Ngl @beth276 you're a braver soul than me, I'd probably end up with a hockey puck after 48 hours. Tbh my last attempt at a dry brine turned into a science experiment that I had to throw out.