Dry Brining - The Secret of Juicy Steak
Learn how dry brining makes steak juicier and more flavorful before cooking on KOM charcoal.
Photo: Magnus Jonasson - unsplash.com
Dry Brining is a simple but powerful technique that transforms ordinary steak to restaurant level. Combined with cooking on KOM charcoal, the result is amazing.
What is Dry Brining
Unlike wet brining in solution, dry brining uses only salt. Salt is rubbed into the meat and left to work in the refrigerator for 1-24 hours.
How It Works
Salt first draws moisture from the meat surface. Then this moisture dissolves with the salt and is absorbed back into the meat along with it. The result is juicier and more flavorful meat.
Steps for Perfect Steak
Dry the steak with paper towels. Salt generously on both sides - about 1 teaspoon salt per 500g meat. Leave in refrigerator uncovered for 1-24 hours.
Before cooking on KOM charcoal, let meat reach room temperature. This ensures even cooking. KOM charcoal from beech, oak and hornbeam will add rich wood aroma.
The combination of proper brining and quality KOM charcoal creates steak with perfect crust outside and juicy interior - no chemicals, just natural taste.
