Vent: My uncle told me to dry brine a steak for 6 hours and I thought he was nuts

Last summer my uncle Bob from Kansas City insisted I dry brine a ribeye for exactly 6 hours, not 2 or 4. I figured he was just old school and wrong, but I tried it on a 1.5 inch cut from Costco. The crust came out perfect and the inside was juicy all the way through, not salty at all. Has anyone else had a family member give you cooking advice that actually worked better than the internet told you?

2 comments

2 Comments

oliver24211d ago

Whoa, wait, 6 hours exactly? That's really specific. I gotta say I'm surprised it turned out that good, most people online say 1-2 hours max.

rosek739d ago

The timing might not be about the meat at all. Maybe that 6 hour mark is when the marinade finally breaks down enough to change the texture on a cellular level, not just flavor. Everyone talks about cook times but nobody mentions how the acid in the marinade keeps working after you pull it off the heat. I noticed that with my own batch, the leftovers next day were even better than when I first sliced it. Could be that's the real secret people are missing when they stick to the shorter window.