re: Just used Himalayan salt on 2 T-Bones

Dry brining doesn't force meat to absorb liquid, it draws out the internal "juice" then allows it to reabsorb. The reason it increases juciness is that it changes the surface proteins to allow the meat to retain more of the internal "juices" when cooking.

It's the same moisture that the brine drew out was my point.

The reason dry brining increases "juiciness" is the conditioning of the surface proteins, not osmosis.

Even in a wet brine where significant osmosis can occur, the meat doesn't retain that added moisture. It's expelled when cooking no matter how it's cooked.

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Dry brining doesn't force meat to absorb liquid, it draws out the internal "juice" then allows it to reabsorb. The reason it increases juciness is that it changes the surface proteins to allow the meat to retain more of the internal "juices" when cooking.

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Yep

And

I am team sous vide for all steaks.

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Yes and then finish off with a ketchup glaze.

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You fancy like applebees.

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This wasn't my idea, just saw it and thought it was interesting. Never done it before but wanted to see if anyone here had

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Cinnamon is savory, so it may work ok. I’m just not much of a cinnamon fan unless it’s on dessert.

Try substituting ground coffee for the cinnamon

Make sure steak is dry.
Salt and Pepper
Oil cast iron skillet.
Get skillet as hot as possible.
Put steak on.
Baste with garlic and butter on both sides
Cook for about 3 minutes until rare to med rare
Wait 10 minutes
Down the Hatch