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Steak - Dry Brine and Reverse Sear Recipe

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This recipe for Steak - Dry Brine and Reverse Sear is from The Kitchen Witch Cookbook (Revisited), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2" to 1 3/4" ribeye or New York strip steak
Kosher salt
Directions:
Directions:
Pat steak dry and salt generously on both sides of meat. Place on a wire rack over a small sheet pan and place, uncovered, in the refrigerator for 24 hours.
Remove steak from refrigerator and place on same wire rack in a low oven (200ºF to 275ºF - 250ºF works well) until internal temperature reaches 10-15ºF lower than a desired serving temperature, depending on preference for rare, medium-rare, medium, or well-done. This takes approximately 20 to 25 minutes. Remove from oven. Place a heavy skillet (cast iron works well) on high heat. Alternatively, preheat a grill on high to get it as hot as possible). Sear the steak for 30-40 seconds per side (and a few seconds on sides if fat is not well cooked) to obtain a nice sear.
Add a compound butter before serving, if desired.
Number Of Servings:
Number Of Servings:
1 steak per person
Preparation Time:
Preparation Time:
30 minutes plus 24 hours resting time
Personal Notes:
Personal Notes:
This process also works well with thick-cut pork chops. The dry brining process adds flavor to the meat and also tenderizes it. The quick searing method ensures that the meat is not overcooked.

 

 

 

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