https://www.copymethat.com/r/6gzFQEOt/dry-brine-steak-with-garlic-butter/
688929
ox3va9e
6gzFQEOt
2024-09-12 11:36:49
Dry Brine Steak with garlic butter
![](https://cdn.copymethat.com/media/dry_brine_steak_with_garlic_butter_20150327075704521769zc3kz.jpg)
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Ingredients
- Any steak. Thicker the better. At least one inch, preferably two inches.
- Filet, sirloin, porterhouse, ribeye, NY strip, t-bone etc.
- Kosher salt (must be kosher or sea salt)
- 1 stick unsalted butter (must be unsalted) room temperature. Soft but not melted.
- Handful of fresh herbs, parsley, basil, etc. Chopped.
- 2 garlic toes, squeezed through garlic press
- Sheet of plastic wrap.
Steps
- Salt both sides of the steak. A teaspoon on both sides. Compare it to the picture.
- Allow the steak to sit at room temperature for as long as it is thick. One inch, one hour. 1 ½ inch, 90 minutes. etc. Under one inch, 30 minutes.
- Discard the accumulated water, rinse the steak under water, then pat completely dry. Completely dry.
- Season with pepper only and grill over high heat to desired temperature.
- Mix the butter, herb and garlic. Form into a roll using plastic wrap and refrigerate until firm.
- Cut butter into generous patty and top hot steak with butter.