Dry Brine Steak with garlic butter

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.

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.

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