Performing a Dry Prime when cooking a steak is a simple step that will lead to a much better end result!
Salting your meat before cooking does the opposite of what you might think. When you salt the steak, there is an electrical attraction between the salt and the water in the steak. The salt draws the water out of the steak, then dissolves the salt, after 20 minutes, the meat pulls the salty moisture back into the meat.
After 48 hours, the result is a dry outside which will create a great crust while maintaining a very moist inside.
- Coat the entire steak with Kosher Salt.
- Let it sit unwrapped in the refrigerator for 48 hours.