Dry Brining
The technique of salting meat and refrigerating it uncovered to improve seasoning penetration, moisture retention, and surface drying.
Dry brining is the process of coating meat with salt and allowing it to rest uncovered in the refrigerator for 12–24 hours. Unlike wet brining (submerging in salt water), dry brining doesn't add external moisture — instead, it uses the meat's own moisture to dissolve the salt and carry it into the interior through osmosis and diffusion.
The three-phase process: - Phase 1 (0–30 min): Salt draws moisture to the surface via osmosis. - Phase 2 (30 min – 4 hrs): The surface moisture dissolves the salt, creating a concentrated brine that gets reabsorbed into the meat along with the dissolved salt. - Phase 3 (4–24 hrs): Salt continues diffusing deeper. The dry refrigerator air dehydrates the surface.
Benefits for steak: The reabsorbed salt causes muscle proteins to swell slightly (chloride ions repel myosin filaments), which allows the protein matrix to hold more moisture during cooking — studies show 5–10% better moisture retention. The surface dehydration dramatically improves Maillard browning during searing.
Recommended amount: About 3/4 teaspoon kosher salt (Diamond Crystal) per pound of steak.
The 5–30 minute danger zone: If you salt and wait only 5–30 minutes, the moisture has been drawn to the surface but not reabsorbed. The surface is wet and overly salty. Either salt and cook immediately, or salt and wait at least 45 minutes.