![]() Please note, the steak will not be salty and there is no need to rinse. Place the meat onto a pan with a rack, or a cooling rack placed over a large pan to catch any liquid that might drip off, then into the fridge for 2 hours.Īt the end of 2 hours, remove the meat from the fridge, flip it over and repeat the dry brining process on the reverse side, then back into the fridge for another 2 hours. These are about 2.5 inches thick, so I recommend 2 hours on each side for best results. Since we'll do both sides, you can do ½ teaspoon per side. These tomahawks normally weigh in at about 2 lbs each, so about 1 teaspoon of kosher salt should do it if you want to measure. However, professional chefs recommend ½ teaspoon of kosher salt per pound of meat. I don't usually measure it, but rather eyeball it. ![]() The thicker the steak, the longer I like to leave them. To dry brine, you simply lay the steaks flat down, sprinkle them with coarse kosher salt and place them in the fridge for an hour or two. The salty liquid is then pulled into the steak, and that's all there is to it! You sprinkle it on the top, it draws steak juices to the surface where it mixes with the salt to create a slurry. I've talked about this on many occasions, but it's worth repeating.ĭry brining introduces salt to the interior of the steak.
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