Most home chefs season their meat just before cooking. While that method can work just fine, there is another option called dry brining. Dry brining requires salting your meat several hours or even a full day before cooking. You can dry brine not only steak but other kinds of meat, pork and poultry too.
How to salt dry aged meats?
Spaniards are known for their unique approach when salting their dry aged Chuletas (steak on the bone, usually ribeye on the bone).
They recommend to salt the steak once it's on the grill and not before, to avoid over drying the meat Dry aged beef can be seasoned more generously than your regular non-dry aged steak.
What does salt do to the meat?
One could think that salting the meat beforehand will draw the moisture out of it. That is true, when meat is prepared to be preserved. Short term brining makes the meat more tender. That is because dry brining weakens the protein inside the meat and helps them to maintain the moisture as it cooks. It also makes it harder to overcook the meat. Further, the salt penetrated the muscle structure of the meat giving it a more seasoned flavor.
What kind of salt to use though?
You can use ordinary table salt to dry brine your meat. Just before serving however, you will want to add a light sprinkling of salt.
This is the time to splash out .
Try using sea salt flakes or pink Himalayan rock salt.
Try out these tips to experience a whole new level of flavor and tenderness the next time you cook at home!