The Perfect Steak: Dry Brined Ribeye Steak

Dry Brined Rib steak. Does dry brining a steak really make a difference? Yes it does.
By brining the steak or joint of meat for a period up between 12 and 48 hours, the salt has time to penetrate into the meat, this is not curing like hams, but seasoning to the core.

It also seems that the salt tenderises the meat making it more tender to the tooth, I'm no scientist so cannot explain this but the proof is in the pudding, or steak so to say.

I used a 1 rib section from a fore rib of beef, or tomahawk steak which will serve 4 or 2 very hungry people or 1 me haha. I generously seasoned it with sea salt, you can use kosher or even regular table salt. I placed the steak on a rack over a tray in the fridge for 36 hours, before tempering the steak up to room temperature.

I used the reverse sear method but you could go straight into a hot pan and sear it the old fashioned way.

I hope you give dry brining a try.

[frasermcburney]

AS I LIVE ALONE. LAST WEEK I BOUGHT A 3 RIB STANDING RIB ROAST CENTER CUT AT $7.88 A POUND CANADIAN. I'M 73 YEARS OLD NOW AND I REMEMBER MY GRAND FATHER HE WAS A MASTER BUTCHER AND I ALWAYS RECALL HIM SAYING ALWAY BUY A 3 RIB ROAST. THIS IS WHAT I DO WITH IT I TAKE OFF THE CAP AND SAVE IT FOR A STEW NEXT I TAKE THE 3 RIBS OFF THE MEAT TO SAVE FOR BRAISED RIBS, NEXT I CUT THE REMAINDER INTO STEAKS, TO ENJOY WHEN I'M IN THE MOOD FOR A NICE TENDER STEAK. RIGHT NOW I'M CUTTING UP A LOIN OF PORK IT WAS ON SALE SO I HAD TO BUY IT. LOVE YOUR SHOW MATT I'VE LEARN A LOT FROM YOUR SHOWS. THE OTHER THING MY GRAND FATHER SAID YOU'LL NEVER CUT YOURSELF IF YOU HAVE A SHARP KNIFE, SO KEEP A SHARP EDGE.
FRASER

[ChefJamesMakinson]

*What a nice looking Ribeye!* I would love to make this for tonight Matt! dry brining is not something that you see all too often, but it does work very well! I haven't been eating as much steak as I used to by living here. I miss it! haha you got a perfect crust on it as well and a very nice presentation at the end!

[sportflyer]

Oh my dear lord. It’s 8am and now I want beef for breakfast 😋

[seanonel]

My personal preference is not to baste with garlic, herbs and butter as I love a basic pan jus on a naked steak, but yeah, this looked phenomenal! Thank you for sharing.

I discovered "Dry Brining" by accident about 7 years ago when I was going through a particularly rough patch. I was at the peak of the evening's insobriety when I decided to make some pork chops. I liberally seasoned them and then decided that I couldn't be bothered with the cooking and would have a sandwich instead, so in they went into the fridge. Next day, I was just as unenthusiastic. On the third day, I knew that I had to cook them, and was stunned by the tenderness and flavour. I immediately started researching the internet and eventually discovered Serious Eats' article on dry brining. Shortly after, Guga Foods started pushing it in a big way. I get some satisfaction for having discovered it for myself instead of simply having adopted a method from another cook.

Thanks again.

Subscribed!

[PaddyJoeCooking]

Oh my goodness my mouth isn't watering it's literally GUSHING Chef Matt this Dry Brined Ribeye looks phenomenal...So soft, butter like and extremely superb presentation at the end extraordinary cooking mate I LOVE it!!!

[TheOtherSideOfTheStove]

That’s is a huge cut! Wow!
I love the shots of the basting with butter.
I like dry brining big proteins like that makes them even more special.
Thank God for that carry-over cooking time.
Oh yea the meat turned out beautiful!
I agree with the board presentation.

[eugenkupich]

Thought I was watching Keith Floyd….oh no!! It’s Uncle Matt.😁. Superb demonstration! Top marks.

[gman]

I dry brined a ribeye recently. Just 24 hours and Man there was some intense flavor. I think I should have used a bit less salt. Trying another one now with light garlic salt.

[annabizaro-doo-dah]

I'm a vegetarian and I'm drooling!🤣That's my son's Christmas Eve steak sorted....cannot wait to try this! Cheers!

[hubrisnaut]

That looks wonderful... at 15 years old I took a dishwashing job at a local steak house. They cooked steaks and burgers over an open flame grill. We got a "shift meal" free. I asked for a steak, didn't have a clue about cuts of meat. The cooks said I was having ribeye and asked me how I liked it cooked. I said something like 'medium-well (because that is how my dad ate his). The cooks laughed and said I was getting it rare to medium rare. I will never forget how delicious that steak was. That was 43 years ago. After doing many other things, I got back into cooking, worked my way up through various restaurants to manager and executive chef at a modest hotel. Went on to own a restaurant of my own (got burned out eventually). Some of my favorite recipes for steaks over the years were; Cajon style pan blackened NY sirloin stuffed with scallops, shrimp and Atlantic salmon topped with béarnaise sauce. Chateaubriand with fire roasted red pepper, roasted garlic, mushroom gravy and cabernet butter. I am in simple heaven sitting down to a rare prime rib roast cut, au jus and a crusty multigrain sour dough bread to "sop it up with"...

[El-Tel-Terry.]

Fantastic Matt, I'm salivating at the thought of tucking into that ... Another one on the list of things to try ! 😉👍🏻

[brendannolan]

Matt you beauty. Can't wait to give this a go.

[EverydayHomecooking]

Oh my, this looks incredible, forget the sides I would enjoy just having bites of that.

[BintyMcFrazzles]

I really like the idea of this brining method! Thanks for the tips.
I like my steak medium-rare (sirloin is my fave), but I don't like medium-rare rib-eye as I don't think the fat renders enough, so I don't buy it as a steak. You just end up with bits of uncooked fat. Just my opinion, each to their own, I know a lot of people love rib-eye. I like my rib-eye joints cooked slow and low and then the fat renders and then the fat just melts into the meat and even though it's well-done, the taste is sensational.

[pcwizardman]

That’s an impressive piece of beef! Good quality beef, especially dry aged beef, is really expensive. Does the brining sort of mimic the dry ageing process?

[moniquem]

Ohhh my word! 🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤
Would this method still work with a much smaller steak? I’m only cooking for me. I love meat, but that’s a smidge too much lol. Would I just brine it for less time?

[mikmaa]

You have the recepi for the sauce? Looks delicious!

[manuelstarr]

Yeah Uncle, it seems a shame to put any sauces on it.. bugger everyone else.. scoff the lot.. cheers mate 🥂

[sandraferguson]

Sorry for dumb question, but did you rinse after brining???

[annabizaro-doo-dah]

I keep coming back to watch this....addicted to your food porn site matt🤣