Grilled Dry-Brined Steak

Dry brining is a game-changer in the world of grilling, offering a hassle-free way to infuse your meat with flavor and moisture. By simply coating your steak with a blend of salt and spices and allowing it to rest, you'll be amazed at the transformation that occurs. The salt works its magic, seasoning the meat from within while also drawing out moisture, resulting in a steak that's not only more flavorful but also incredibly juicy. So, fire up the grill, grab your favorite cut of steak, and let's dive into this deliciously simple dry-brined grilled steak recipe!


Grilled Dry-Brined Steak


2 boneless ribeye steaks (about 1 inch thick)
2 tablespoons kosher salt
1 tablespoon brown sugar
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 tablespoon olive oil


Prepare the Dry Brine:
In a small bowl, combine kosher salt, brown sugar, black pepper, garlic powder, and smoked paprika. Mix well to ensure the spices are evenly distributed.

Dry Brine the Steaks:
Pat the steaks dry with paper towels to remove any excess moisture. Generously sprinkle the dry brine mixture over both sides of each steak, rubbing it into the meat. Place the steaks on a wire rack set over a baking sheet and refrigerate, uncovered, for at least 1 hour or up to 24 hours. This allows the dry brine to penetrate the meat and enhance its flavor.

Preheat the Grill:
Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Brush the grill grates with olive oil to prevent sticking.

Grill the Steaks:
Remove the steaks from the refrigerator and let them come to room temperature for about 30 minutes before grilling. This ensures more even cooking. Place the steaks on the preheated grill and cook for 4-5 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness. Use a meat thermometer to check for doneness – the internal temperature should reach 130-135°F (55-57°C) for medium-rare.

Rest and Serve:
Once the steaks are cooked to your liking, transfer them to a cutting board and let them rest for 5-10 minutes. This allows the juices to redistribute, resulting in a juicier steak.

Slice and Enjoy:
After resting, slice the steaks against the grain into thick slices. Serve immediately, and enjoy the flavorful, tender, and perfectly grilled steak!

This dry-brined grilled steak is sure to be a hit at your next barbecue gathering, boasting a delicious blend of savory and smoky flavors.

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