A simple yet transformative technique that enhances flavor and tenderness, making your meat the star of any meal.
Ingredients
Scale:
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
2 ribeye steaks (about 1 inch thick, or other cuts like sirloin or filet mignon)
Olive oil (for grilling)
Fresh herbs (such as rosemary or thyme, optional)
Instructions
In a bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika until well combined.
Pat the steaks dry with paper towels. Rub the dry brine mixture evenly over both sides of each steak, ensuring to cover every inch.
Place the seasoned steaks on a wire rack set over a baking sheet. Refrigerate uncovered for at least 1 hour, but preferably overnight.
About 30 minutes before grilling, take the steaks out of the refrigerator and let them come to room temperature. Preheat your grill to high heat (about 450°F to 500°F).
Lightly oil the grill grates using a paper towel dipped in olive oil. Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare.
Once cooked to your desired doneness, remove the steaks from the grill and let them rest for 5-10 minutes.
Optionally, sprinkle with fresh herbs before slicing. Serve with your choice of sides.
