Mom's Best Recipes
Recipe

Dry-Brined Steak

Salt and time only for a steakhouse-style crust, better seasoning, and juicy slices.

Author By Pip
4.8
A thick ribeye steak with a deep brown crust searing in a cast iron skillet on a stovetop under warm kitchen lighting
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Pull up a chair. Let’s take this recipe one clear step at a time.

A dry brine is the simplest steak upgrade I know because it uses just two things: salt and time. That’s it. The salt first pulls a little moisture to the surface, then that salty moisture gets reabsorbed, seasoning the steak more deeply. Meanwhile, the surface dries out in the fridge, which helps you get that browned, crackly crust when you sear.

This page keeps it strict: no wet marinade, no sugar, no pepper, no herbs. Just a reliable salt amount per pound (plus a weight option for accuracy), fridge timing by thickness, how to pat dry, and how to sear, finish thick steaks gently, and rest.

A raw steak on a wire rack set over a rimmed baking sheet, with kosher salt being sprinkled evenly over the surface

Why It Works

  • Deep seasoning, not just a salty outside because the salt has time to move inward.
  • Better browning and crust thanks to a drier surface before the sear.
  • More forgiving timing since you can brine for a short window or overnight depending on thickness.

Pairs Well With

Recommended

Picanha Steak

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Garlic Butter Steak Bites

Garlic Butter Steak Bites

Crisp-edged steak bites tossed in sizzling garlic butter with a quick pan sauce. Fast, cozy, and wildly flavorful.

Garlic Butter Hanger Steak

Garlic Butter Hanger Steak

A steakhouse-style hanger steak at home: hard sear, quick garlic butter baste, then slice thin against the grain for maximum tenderness.

Garlic Butter Minute Steak

Garlic Butter Minute Steak

Crisp-edged minute steak finished with garlic butter and a bright lemon pan sauce. Fast, budget-friendly, and seriously satisfying.

Storage Tips

Refrigerate: Cool leftover steak, then store in an airtight container for up to 3 to 4 days.

Reheat gently: Steak is easiest to keep tender if you rewarm it slowly. Slice first, then warm in a skillet over low heat just until heated through.

Freeze: Wrap well and freeze up to 2 months. Thaw overnight in the fridge before reheating.

Common Questions

Common Questions

How much salt do I use for a dry brine steak?

If you want the most reliable result, go by weight: use about 0.75% to 1% salt by weight.

  • Per pound of steak (454g): use 3.5g to 4.5g kosher salt

If you are using measuring spoons, these are good starting points:

  • Diamond Crystal kosher salt: about 1/2 teaspoon per pound
  • Morton kosher salt (denser): about 1/3 teaspoon per pound
  • Fine table salt: about 1/4 teaspoon per pound

Two important notes: saltiness is personal, and some steaks are sold pre-salted or “enhanced”. If your package lists a salt solution, broth, or sodium on the ingredients panel, use less salt or skip the dry brine.

How long should I dry brine steak?

Use thickness as your guide. These are guidelines and can vary with fridge airflow and your salt preference:

  • 1/2 inch: 45 minutes to 2 hours
  • 3/4 inch: 1 to 4 hours
  • 1 inch: 4 to 12 hours
  • 1 1/2 inches: 12 to 24 hours
  • 2 inches: 18 to 24 hours

If you only have 30 to 45 minutes, it still helps. If you go longer, keep the steak uncovered on a rack so the surface can dry.

Do I rinse the salt off before cooking?

No rinsing. Instead, pat the steak very dry right before it hits the hot pan. Any moisture left on the surface slows browning.

Should the steak be covered or uncovered in the fridge?

For best crust, place it on a rack over a tray and refrigerate uncovered. If you must cover it because of fridge space or strong odors, crack the lid or wrap loosely and still pat dry well before searing.

What internal temperatures should I cook steak to?

These are the temperatures to pull the steak from the heat. It will usually rise a few degrees while resting.

  • Rare: 115°F to 120°F
  • Medium-rare: 125°F to 130°F
  • Medium: 135°F to 140°F
  • Medium-well: 145°F to 150°F
  • Well-done: 155°F and up

How long should steak rest?

Rest 5 to 10 minutes for thinner steaks and 10 minutes for thicker cuts. Resting helps the juices redistribute so the first slice is as juicy as the last.

Do I need oil in the pan?

This recipe keeps the dry brine strict (salt and time only), but when it is time to sear, a little oil can make your life easier. A dry pan sear can work well with a well-seasoned cast iron skillet and a fattier cut, but for stainless steel or leaner steaks, use 1 to 2 teaspoons of a high-smoke-point oil to reduce sticking and encourage even browning.

Which cuts work best?

This method shines on ribeye, strip, and sirloin. Filet works too, but it is lean, so it benefits from careful temperature control and a quick rest.

When steak night needs to feel a little special without extra fuss, I reach for the simplest trick in the kitchen: salt and time. I like how a dry brine turns the outside from “kind of browned” into that real steakhouse crust, with no extra mixing bowls and no sticky marinades to clean up. It’s quiet, practical, and it works.