The science behind dry brining and how it makes your steak better

January 9th, 2022 by Joe Heitzeberg • Read 9,871 times • 1 min read

Dry brining is a process by which meat is seasoned with salt well before cooking to greatly boost the quality of your steak with hardly any extra work. Why dry brine? Salt is a flavor amplifier. When it’s used to dry brine meat, it not only seasons the surface, but it also starts the process pulling some water from the meat, tightening the surface up, and helping to boost the Maillard reaction when you sear it. The Maillard reaction is...

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