this post was submitted on 21 Mar 2026
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Overnight? That must have been salty af. I salt, rinse, dry mine, but only for roughly 10min per 1/2” of thickness, adjusted to taste.
I do a dry brine, making sure to measure out the salt to around 1% steaks weight so you DONT over salt it. It's like packing it with salt, just a reasonable amount
Isn't dry brining usually multiple days?
I salt mine overnight and pat them off before I sear them.