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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 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…..
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