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Dry brine steak question
Posted on 9/29/22 at 4:16 pm
Posted on 9/29/22 at 4:16 pm
Picked up a tomahawk at Sam's. Gonna dry brine tonight and cook tomorrow. I'm planning on salting all sides heavily with kosher salt and leaving in the fridge on a rack overnight. Do you salt again before cooking? Less because of the brine? Reverse searing btw. TIA. 
8
Posted on 9/29/22 at 4:24 pm to Remo Williams
quote:i dont think i would.
Do you salt again before cooking?
Posted on 9/29/22 at 4:35 pm to Remo Williams
Salt like you would normally season them steak and brine overnight in the fridge.
No need to re-salt before cooking
No need to re-salt before cooking
Posted on 9/29/22 at 6:16 pm to Remo Williams
I did a couple tomahawks recently. Salted them very well the night before and put in fridge to rest. The next day, I seasoned them again very liberally with a seasoning blend and let them rest to come to room temperature. Slow smoked them and then did a reverse sear. They were awesome. Very flavorful. I like my steak to be very well seasoned (and they were) so I didn't find that it was too much to resalt (with the blend) the day I cooked them.
ETA: Here's a pics of them after the second seasoning:
ETA: Here's a pics of them after the second seasoning:
This post was edited on 9/29/22 at 8:02 pm
Posted on 9/30/22 at 10:23 am to Remo Williams
quote:
Do you salt again before cooking?
only if you plan on eating a salt lick. I would highly advise against doing this. also I wouldn't "heavily" salt this. Salt it as normal, because you're not losing any of that salt in the process.
Damn I typed "salt" a lot
Posted on 9/30/22 at 10:30 am to Remo Williams
quote:
Do you salt again before cooking?
Definitely not. I did that once and the meat was almost unedible for me and was unedible for my wife.
Posted on 9/30/22 at 10:32 am to Midget Death Squad
quote:
Salt it as normal,
I agree. Salt the night before, but with your typical amount. Tomahawk is not lean meat and brining is not really needed to tenerize. What you are really doing is just seasoning. A lot of salt will make it too salty.
Posted on 9/30/22 at 11:06 am to Midget Death Squad
quote:
Salt it as normal, because you're not losing any of that salt in the process.
You may lose LESS salt than normal by salting it the night before. That salt is going to dissolve and be absorbed by the meat. If you salt right before cooking, some of it is going to fall off on the grill.
Posted on 9/30/22 at 1:12 pm to Jax-Tiger
quote:
You may lose LESS salt than normal by salting it the night before. That salt is going to dissolve and be absorbed by the meat. If you salt right before cooking, some of it is going to fall off on the grill.
good point
Posted on 9/30/22 at 1:27 pm to Remo Williams
I don't think overnight is even necessary. Salt normally, leave in the fridge for a couple of hours. Cook.
Posted on 9/30/22 at 2:29 pm to Remo Williams
Are you my dad? Relax on the salt overall, I don't know why you would dry-brine a good piece of meat. Do just a little to it and let it be good on its own.
Posted on 9/30/22 at 2:50 pm to Remo Williams
This is called a cure…..
Posted on 9/30/22 at 6:24 pm to Trauma14
quote:
Tomahawk is not lean meat and brining is not really needed to tenerize. What you are really doing is just seasoning.
Dry brining changes the surface proteins allowing the meat to retain moisture better
Posted on 9/30/22 at 6:38 pm to Trauma14
I think it's ok to salt a little heavier when dry brining, assuming it's a thick steak. You're salting through the meat, not just on top, and the bigger the cut the more salt in can take.
No need to salt again before cooking. Just add your pepper and garlic powder or whatever you use in addition to salt and cook.
No need to salt again before cooking. Just add your pepper and garlic powder or whatever you use in addition to salt and cook.
Posted on 9/30/22 at 8:49 pm to jfw3535
quote:
I did a couple tomahawks recently. Salted them very well the night before and put in fridge to rest. The next day, I seasoned them again very liberally with a seasoning blend and let them rest to come to room temperature. Slow smoked them and then did a reverse sear. They were awesome. Very flavorful. I like my steak to be very well seasoned (and they were) so I didn't find that it was too much to resalt (with the blend) the day I cooked them.
That looks like some cumin/pepper blend/garlic?
Anything else in that rub?
I have a knockoff "Chargrill Rub" that Outback offered for a while years ago that my family loves.
It has some ground coffee/cumin/SPG/paprika/brown sugar and a couple other spices in it. Gives a nice bark on a seared steak.
Curious as to what all is in your rub. Will be glad to share the recipe I have if you are interested.
Posted on 9/30/22 at 9:04 pm to tiggerfan02 2021
quote:
Curious as to what all is in your rub.
It was the Rectec Heffer Dust. The listed ingredients are:
Salt, Pepper, Garlic, Ancho Chili Powder, Smoked Paprika, Granulated Onion, Parsley
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