Thank you for sharing your ideas!! Keep it up!! I actually use this wonderful product which could go very well with anything you want to sear it with, you should check it out on their website, SearPro. This is so perfect for sou vide as well!!! See some great TH-cam videos about it as well, just type in SearPro! It is way CHEAPER compared to others, has a powerful flame, it is a multi-used torch and the BEST of all is, it can SEAR ALL FOOD EQUALLY, just perfect!
@@aramaria9250 thanks for the kind words! IMNSHO the absolute best product for high-heat searing is the one I show in this video - let me know what you think! th-cam.com/video/g-VVeDIosVs/w-d-xo.html
The side by side was super informative! I'm guilty of usually not brining anything due to the planning and time involved. Maybe I should change that...
Thanks for watching, Jerry! I gotta tell you - it makes such a huge difference that I can't just take a steak or pork chop out and cook it anymore - I have to dry brine at least for a few hours but overnight whenever I can. Do a test yourself (it would make a great video for your channel) - you'll never go back!
@@BehindTheFoodTV I watched your other video just before this one… I actually dry brine mine in the vacuum.. Also, just a recap of the comment I made to maybe help another viewer… The Doctor who did all the research and created/perfected the Sous Vide method recommends a sear just before the water bath. So, I salt and vacuum for at least a day (I forget if he ever mentioned dry brining), then going the Sous Vide cooking route - remove, sear, chill for a bit equalize temp throughout, place in a vacuum bag again, then cook in water bath for a couple hours, finally finish with another sear. I suppose that really perfects (or doubles) the Maillard reaction giving it that great taste (I either do butter/pan or out on the grill for a few minutes). I forget the name of the scientist, but his research is easy to find - and for me, it makes getting the steak prepared at my desired temp and taste perfect almost every time; it just takes much more planning and effort. My mistakes usually come with the less common cuts of meats as I have been on a mission lately to perfect taste and texture with less expensive cuts. The errors go in my next batch of chili and always taste great afterwards. Not my only method, sometimes I soak my steak in yogurt (most of my chicken is done this way); which I learned decades ago from by buddy who was from Iran (and a great cook) as we were talking about shawarma. Have you done, or thought about, a video on how that (yogurt) impacts meats?
I also liked the second one better LOL. Thanks Al, you are so informative. Where did you learn all that wonderful stuff? Reading, training, or just personal experience?
Hey Al! I'm glad you liked it! I did learn some of this formally in schools, but most of it frankly has been learned by f^#%cking up a bunch of meat on the grill over the last few decades and learning from my mistakes lol. Seriously - I'm a student of the art and science of meat. I love that I get to pass some of this along! Thanks for watching and for the kind words, Al!
Thanks again. Just check my freezer. My lamb stock is almost depleted. I have lots of shanks that I not figure out what to do & I have lamb picnic which i will smoke like the shoulder, that was so goooood.
Ok I will film a shanks video for you. Another friend of the channel, Andrea, asked about those too. In the picnic/shoulder.......wait until after 2/13 to make that one (inside info for you there, Al!). 🤠
Great video. Have tried dry brining before but in a bag, and wasn’t sure how much it helped. Going to try the open-air approach now. Had not heard of using binder for seasoning before. Question - I usually reverse sear - first oven then followed by pan sear (I don’t have an outdoor grill). Would the brining and seasoning steps be any different for this, versus your smoker and blowtorch sequence? I think not but just confirming…
Hi Darul! Getting that steak out of the bag will change your life. You need the air circulation in the refrigerator to take away the excess water that the salt pulls out of the meat. Without it the process just don't work. As for using oven/pan instead of smoker, I'd just add a little more flavor because you won't get the flavor of the smoker. When I cook steak in the kitchen the seasoning is exactly the same right up until the sear, then I use butter, garlic cloves and a couple of sprigs of rosemary in the pan when searing to impart the extra flavor you'll want. Good luck - and please come back and tell me how you like this new approach! -Al
id love to see you do a steak up with the same prep as the brined unit. but cook it at a higher temp for a shorter time (whatever temp gets u to 30 min cook time). then finish it in a pan with butter, thyme, rosemary, garlic. high heat so u get a harder crust. i wonder if the butter and herb flavored basting and crust make up for the shorter cooking time. (less tender but more flavor?). I think coal/wood cooked/smoked meats finished with herb infused crust is just layers on layers of flavors. so good
Hey that's a good idea. I will do some experimenting with higher smoke temps to see what the differences are. I suspect that the faster cook time will mean less flavor and a less tender steak - but I could be wrong. If there's anything to learn there I'll make a video about it! -Al
Hey Hungry Man. You’re right - sometimes knowing in advance what you’re going to want to eat can be a challenge. But even if you can get 8-12 hours in, it will make a big difference. Thanks for watching!
Just wait till you try it on a Turkey for Thanksgiving! No more rubbery skin and you'll get that picture perfect brown color your grandma could only have dreamed of.
Hi Danny. You can season meat without a binder, but whenever you brine, cure, or use dry aged meat the moisture helps the seasonings stick. Try it and come back and let me know how much of a difference it makes for you!
This is the 3rd video I've watched on dry brining but it's the video that I was looking for because it compares dry beining to not dry grinding and vacuum ceiling... Thank you very much
I'm so glad I could help! I did another one a few weeks ago if you haven't seen it where I compared dry brining for 5 days, 3 days, 1 day, 1 hour, and 1 minute. I'd love your thoughts on that experiment if you're still in "learning mode"! th-cam.com/video/Utb66XWUjlk/w-d-xo.html
If the moisture in the meat comes from fat why would pulling water into the meat help? My theory is the salt actually pulls water out of the meat possibly giving more space for the fat to render into
Hi Greg. Great question! The water does get pulled out of the meat - it’s the salt that gets pulled back in. And that salt helps the cooked meat to retain moisture. Make sense?
The takeaway for me with this video was the binder. I've not seen that before. I'm curious how much of a difference this makes in the result compared to without or adding the seasoning post cook.
Love this video, is there a particular salt to use? And specific amount? I tried this once but over salted and ruined steak. I have 2 big tomahawks for the 4th. Cooking on my blackstone. Don’t have a smoker
I use 1 tsp of Morton's Kosher Salt per pound of meat (don't include the weight of the Tomahawk bones). If you don't have a smoker, I'd consider reverse searing with the first stage in your oven and then finishing with a sear on the Blackstone. Also, what time's dinner? :-)
Hi Sadaf - definitely use kosher salt. I use Mortons, and I know a bunch of people who use Diamond Crystal. Don't bother with the expensive stuff (flaky, black, Himalayan). -Al
That's why don't provide 3 different options for them at dinner time ,you feed them what everyone else gets ,it definitely plays it's part and you don't let others sit there and ewwwww ,when they don't care for something and mom didn't sit and say yuck how can you guys eat that? either.... that plays a big role in what a child eats.
If only my daughter enjoyed beef. She just does not eat it and misses out on some great cooking. I have been grilling forever and have not been dry brining. I will try it next time.
You had me at GIANT FIRE STICK THINGY.....lol 🙂 I showed up to learn about a Dry Brine. I loved your video so much. It was so kind of you to think about your viewers and give us a Taste!!! Your Taste Tester was a REAL Plus to the Show 🙂God Bless You NEW Friend....I am now your NEW Subscriber and I am looking forward to more!!!!!!!!!!!!!!!!!!! Mom's Keto Cookery Shelly Cole
Thanks, Shelly! Yeah you gotta get one of those giant fire stick thingies! lol. I'm looking forward to seeing you around the channel. And if you watch my most recent videos you'll see how much keto has done for me.........so far! -Al
@@BehindTheFoodTV I wanted to tell you that we DID Try to Dry Brine 2 New York Strips....and this is the TRUTH When I say that EVERY SINGLE BITE Was Juicy and Flavorful!!!!!!!!!!!!!!!! I can NOT See ever making a steak dinner ever again without doing a Dry Brine First......WOWZER AND THANK YOU!!!!! PS....If we ever get around to buying the Flame Thrower Thingy...lol....I will for sure buy it threw YOUR Link and I will also let you know how it works out for us. I live in Snow Country here in North Dakota, so, will look more into this in the Spring I think 🙂 Shelly Cole
Hi Sunny! Watch for my new video on 9/22 called "Have I Been Dry Brining Wrong All Along?" - I address this very question. Until then, just use salt and do the rest right before you cook. But make sure you come back and watch that one too mkay?
Great video and very up for learning more from you. I dry brined a Angus x Australian wagyu ribeye and my god was it good never really saw what the fuss was all about when it came to steaks but now I’m hooked just baught an organic thick cut ribeye and now gonna try and perfect the process. You’re a legend keep up the good work.
Good question! Any high smoke point fat will work. I use avocado oil a lot on non-beef cuts - or even lard. The key is it has to be a fat - a water based binder will lessen the effectiveness of your sear. Let me know what you end up trying!
Ok I just have 2 things… your food is vegan so you don’t have to be… love it!!! Secondly, one could one wish to actually try your beautiful and delicious looking cooking. I think I’d rewind and stay here all day!!! Big thumbs up all the way around!!! 👍🏻👍🏻👍🏻👍🏻
Great question Jerick. I’ve gone as long as 3 days with great results. Any longer and you’re probably getting into dry aging territory which is a longer and more difficult process.
Does dry brining have to be done uncovered or can the meat be place in a zip-loc bag? Would there be a difference? What about dry brining before sous vide or is that unnecessary?
Great questions, Anthony! There are two separate processes at work - getting the salt evenly distributed all the way to the center of the meat (works fine in a ziploc), and removing the excess water from the steak (the water that would cook off anyway, but when it cooks off it leaves the meat more tough and can force marbled fat out with it). The salt penetration you can definitely do in a bag - that happens during a long sous vide for example. But removing the water requires dry airflow which you get in open air in the refrigerator. Also, with sous vide you're not cooking at high temps and you're keeping the meat in the bag so it's not as big of a benefit as it is when you're cooking over high heat. I hope this helps. Thanks so much for watching and taking the time to ask! -Al
Great question! I’ve never tried it but I imagine it would work as long as you didn’t leave it refrigerated for too long. Something for me to try! BTW - have you seen my video from the other day where I tested how long to dry brine steaks? th-cam.com/video/c0b_Wont7LU/w-d-xo.html
Hey there. You leave them completely uncovered. You want the circulating air in the refrigerator to evaporate the extra water - leaving the intramuscular fat to create the juicy wonderfulness that is a nice moist steak!
@@a1d3nh0 absolutely! Have you seen the follow up video I did to this one? If not check it out here: How Far in Advance Should You Dry Brine Steak? th-cam.com/video/c0b_Wont7LU/w-d-xo.html
First time I've seen your channel, MUST BUY at least one of your t-shirts!🤣 I agree, dry brine is best. I only eat meat and eggs, and cook all my dinners sous vide, so hit up my local butcher shop on Friday afternoon or Saturday morning and get the dry brine and seasoning going on everything in one big batch, then vacuum bag it all Saturday night or Sunday morning. Really streamlines things, and very little waste.
Good idea for another experiment - how much of this effect is from the 24 hours uncovered and how much from the salt. I'm putting that on my list right now! BTW did you see the more recent video I made exploring how long to dry brine? I'd love your thoughts on that one........ th-cam.com/video/c0b_Wont7LU/w-d-xo.html
Tried it last night. While the steaks had a good flavor, theywere way too salty, will either rub all of the surface salt off or rinse them before cooking! Plus does it matter if you broil them? (Winter here). Dry brined them 2‐3hours, not long enough? Does this work on thinner cuts of steak?
Hi Anita. Almost every time people tell me their food was too salty after dry brining it turns out they didn’t use course kosher salt. The smaller the grind / granule the higher the amount of sodium in a tsp. So for Morton’s kosher salt I use 1 tsp per lb of meat. If I was using fine table salt I would use 1tsp per 2 lbs.
At 2:43, you mentioned, the salt draws out the excess water, and then it gets pulled back in. How is it possible when the steak is elevated on the rack & the drippings are on the tray?
Also I would love to see you cold smoke a brisket for three days(i’ve seen it done for pork belly and it looked incredible) then sous vide it for like another 3 days or just Cook however you think would be nice although from what I understand the sous vide makes the smoke ring penetrate more into the beef if you smoke before hand
Hey again Greg - I love your engagement! I would worry about keeping the meat below 40°F/4.4°C for 3 days. Food safety requires that any meat that's not cured stay between 32°F/0°C and 40°F/4.4°C to prevent food toxins from developing, except when you're cooking when you are looking to heat it to above 140°F/60°C. Maybe the pork belly you saw had been cured for bacon and then cold smoked? Of course maybe I could convert a refrigerator into a cold smoker.........OMG OMG OMG I get to buy another refrigerator! Give me a couple of months to figure this out and I will try it!
Great video.... I dono about the Charring with the torch part vs some high heat flame coals....and I personally like a crispy char....I've been doing salt brine since Coronavirus lockdown began....much better results in tenderness and taste
You’ve got a valid point. We eat so much steak and pork that I find variety in searing methods is nice. I’ve got a Tomahawk video coming out a week from Friday in which I’m using the flamethrower but with an added twist that I think will meet your approval ;-)
Also I would love to see you cold smoke a brisket for three days(i’ve seen it done for pork belly and it looked incredible) then sous vide it for like another 3 days or just Cook however you think would be nice although from what I understand the sous vide makes the smoke ring penetrate more into the beef if you smoke before hand
Hi Greg! First of all THANKS! To answer your (btw excellent) question - when you dry brine you need the cold air in the refrigerator to circulate all around the meat. As the salt pulls out the water, you need it to evaporate so that only the water attached to the salt gets pulled back in. If I had vacuum sealed the dry brine steak the salt still would have penetrated but the excess moisture would not have been removed. Does that make sense?
I don’t have a tray like that and I can’t really figure out a way to do it. I tried a glass plate that doesn’t work because the plate gets colder than the steak and creates more condensation, the steak was wetter than before I put it in and I had it in there for about 2 hours.
Hi Chris. You want the air to circulate around the steak. If you can’t steal a rack from the oven or toaster oven, you can create a makeshift lift by balling up a few small pieces of foil. Good luck!
Good question. You will get the salt penetration, but not the removal of excess water that needs to evaporate. The result will be better taste, but (as counterintuitive as it is) a less moist steak that is harder to get a good sear on. I’d recommend you leave it uncovered for at least a few hours in the fridge if you can. If you don’t have a rack like I use to let the air get all the way around you can just flip it halfway through. I hope this helps! Thanks for watching -Al
@@BehindTheFoodTV The thing is, I'm combining two recipes. I'm combining ur dry brine and a recipe by 'Guga Foods' (if you don't know him here's a link to his channel - th-cam.com/users/GugaFoodsfeatured). He cooks a ribeye in an air fryer, and then I'm gonna sear it after. I'm going to be cooking it to well done as well (here's the video - th-cam.com/video/_boCjk-KZtw/w-d-xo.html). Does this change anything? Thanks
Hi again Sadaf! The problem with butter as a binder is that it melts away and carries your spices with it. I've been experimenting with mayonnaise as a binder though - and I'm really impressed! Give it a try and let me know how it turns out! -Al
@@sadaffy_duckk that's right - it doesn't take a lot. You will be amazed at how intense the Maillard reaction is when you sear after smoking the steak with that mayo!
Hi Alex. There's really no need - any excess water is going to be evaporated during the dry brining process. Please come back and let me know how it turns out after you try this technique!
@@alexstevens7648 definitely not! You have exactly the right amount of salt in/on that steak after dry bring. Just pepper, maybe a little garlic and you’re golden!
@@alexstevens7648 hi Alex. Hard to answer without knowing how much you added. Your total salt should be about 1 tsp per pound of meat. If you put less than that on then add a little before cooking.
Fat seems to be the most controversial topic on my channel! LOL. You can use other salt, but I'd try to stay away from iodized salt. Also pay attention to the sodium content. Morton's Kosher Salt has 1800mg of sodium per tsp, where Diamond Crystal has about 1200mg, while table salt has about 2300. Your rule of thumb should be about 100mg per ounce of meat.
I run into two problems when doing things from this video, the first is that my meat tastes waaaaay too salty when I dry brine it (tried it with different amounts of salt as seen in many YT videos). Also when I vacuum seal my meat the bag won't seal because of the juices that the machine sucks between the heat seal piece of the bag... Anyone got any tips how to prevent that?
Hey there. On your first question, my guess is that you might be using a different salt? Table salt is much more concentrated than kosher salt. And there are even differences between kosher salts! I use Mortons and about a Tbsp per lb of meat - and it’s never overly salty. On the 2nd question this is an easy one. Move your vacuum sealer to the edge of the table or counter so the bag is vertical. The air will rise to the top and be pulled out completely before any liquid rises to the top. Most sealers have a “seal now” or similar button - as soon as you see the liquid approaching the top hit that button to stop the vacuum. I hope this helps! Al
@@wjeurs also, always fold the opening of the bag outwards so when you put the meat in, it doesn't leave any moisture in there for the seal. Of course, undo the folding before sealing :)
It's really awesome being able to work with my daughter on so many of my videos. Thanks for joining the family I look forward to seeing you around here!
I can never get this right - I like the results, but the rest of the Fam says the steaks are to heavily salted. I usually only brine for an hour or so maybe that's it
@@johnhubbard6262 try picking up a cheap pack of Morton’s and measuring it out. And give it a little more time to absorb - you probably have a high concentration on or near the surface - which would make people think they are too heavily salted when the surface hits the tongue. Good luck - and please come back and let me know if this gets you there!
I now use this method on cheaper steaks that are usually pretty tough to cut and chew. What a difference. I think I'm now addicted to cheaper steaks because I can buy more of them for less money. I cut off the fat, grind it and fry it down for the tallow. I still use the method on more expensive steaks, I just don't buy as many expensive steaks anymore.
I feel like these statements contain a logical fallacy. 1. The moisture in the meat doesn't come from water. 2. You'll have a more moist steak because the salt holds the water in.
You're right - it probably bears further explanation. In way oversimplified terms, the mouth feel we describe as "moist" when we taste food comes entirely from rendered fat and broken down collagen. The juice running down your chin - that tasty deliciousness - that's fat. That being said, if meat loses too much water, there's no saving it. If you've ever had a turkey that wasn't brined before a long cook - you know what I'm talking about. No amount of fatty gravy is going to make it not suck all of the moisture out of your mouth. Make sense? Thanks for watching HydromaniacCat! -Al
Hey thanks for taking the time to comment. There are 2 facts that are relevant here that I'd like to share. 1st, there's an explanation that didn't make the edit (sorry, microphone problems) - because I didn't have 2 steaks from the same cow, I chose the INFERIOR steak to dry brine: the one with less marbling and more connective tissue. 2nd, the differences in the experience of the 2 steaks was so stark - and not just "better/worse" but flavor penetration and retained moisture which are hallmarks of dry brining. Now - all of that being said, you're absolutely right. I should have cut 2 steaks from a roast and used them for the comparison. I will do better next time. Thanks again for taking the time to watch and comment.
I'm surprised you did a reverse sear for steaks. But it makes sense if you intended to impart the smoky flavor. From the looks of the searing, I still prefer getting the flame just right so that the inside is done as soon as the outside is seared. Thanks for the video.
Thanks for watching. I do like my steaks with a little smoke flavor, but sometimes I just go for the grilled flavor like you. You should watch yesterday's video - that's a unique way to cook a steak!
I have a couple of answers for you. The first - you can buy Wagyu Tallow on Amazon (amzn.to/3OQdTgM). Second - if you don't want to use or buy tallow, just use a high smoke point oil like avocado oil. You won't get the flavor of the tallow but it will still be amazing. Feel free to reach out with questions any time! -Al
@@BehindTheFoodTV I tried the dry brine on a 1 1/2” prime NY Strip. Let it chill for two days and then reverse seared to temp. Turned out a little dry and rubbery and very salty? Too much salt? In fridge too long? Old grill method they always turned out very juicy and tender? What did I do wrong? Thanks
@@ronpangburn7560 uh oh - let’s figure this out. The fact that it was too salty could mean that you used too much salt. It could also be that you used a fine grain table salt instead of coarse grind kosher salt - any chance that was the case? I use Morton’s if you’re going for the quantity you saw me use. Other salts have different shapes and weights, so if you’re not using Morton’s Kosher let me know what you’re using so I can make a quantity recommendation. The dry and rubbery thing is going to be harder to place. How did you cook the steak? And to what temp?
So... I don't have an issue with the process. I just have an issue with what you are calling it. There is NO such thing as a dry brine... it is a quick cure by definition a brine needs a liquid. Using the word dry and brine is oxymoronic, IMHO. But awesome results, thanks for sharing!
Fair enough my friend. You are OG and I respect that. And you can feel free to call me out on my trendy lingo as long as you start by saying “these kids today and their language”......and yes I know I’m older than you 🤠
That’s a great question! There are two different fats on that steak - intramuscular fat (marbling), which is the good stuff that makes steak wonderful; and body fat which blocks flavor and ends up being chewy and gelatinous if not removed. The fat I removed was of course the body fat.
Hi Howard thanks for watching. There’s a material difference between the marbling (the good fat) and the body fat. A little body fat is fine, but the flavor (and the “best for you” part) is all in the marbling. With the excess body fat trimmed, the salt and seasonings can absorb evenly into the meat - so you actually get a better tasting steak trimming it this way. I hope this helps!
@@BehindTheFoodTV thanks for the response. I like to cut lines into it and let that fat render into the steak. As a high fat carnivore, I need every fat calorie I can find. Awesome content btw. Are you new? Your topics are incredible and your production is masterful. You have a new sub from me and I wish you the best!
@@kdhoward83 Thanks! I started in February of 2020 (right before armageddon!) - it's been a great ride. Thanks for the kind words! Scoring the fat is a great strategy. If you want to amp up the fat even more, try injecting plugs of tallow (even better if it's wagyu tallow) into the meat before smoking it. If you inject from the sides rather than the top and bottom, less will drip out and you'll get the higher quality fat calories (and flavor) way more intensely than you will from the body fat. Welcome to the channel - I will look forward to more banter! And don't be afraid to ask if there are videos you'd like to see me make - I do this for guys like you!
OK so, no offense but you’re doing your dry-brine absolutely the wrong way, but as far as I can tell most everyone on TH-cam seems to be making the same mistake and I have no clue why. You do *NOT* want to put your salted steak on a drying rack to dry-brine! All you are doing is DRYING OUT YOUR STEAK! Think about what a dry-brine is *supposed* to do…. You salt the steak and leave it overnight so the salt melts, draws out the moisture, and then that salty moisture (or brine, if you will) is re-absorbed back into the steak. Follow me so far? Now, if you put your steak on a drying rack to dry-brine as you did, most of that precious interior moisture will just drip right off your steak, collect in the tray below, and dry out. Instead of being absorbed back into the steak for maximum deliciousness, most of that juice is wasted - and what do you end up with? Yep, a dry-ass steak. Please try and dry-brine on a *flat* surface, flipping the steak every 6 hours or so to keep things consistent on both sides. You will notice a WORLD of difference when it’s done properly.
Thanks for watching. I actually understand the food science better than you probably imagine. I appreciate you taking the time to watch and comment though!
@@BehindTheFoodTV I don't doubt it, but what he's saying makes sense to me, what's the reason you want to expose it to air instead of putting it on a flat surface so it's not as dried up? How does the moisture in the steak prevent the fat from creating a juicer steak as you implied?
@@BehindTheFoodTV I’m really not trying to question or impugn your expertise, but I would really and truly like to know where I’m wrong in my analysis of this - as far as I can tell, when dry-brining you *want* the steak to absorb as much of that brine as possible, correct? Using a drying rack just seems to run counter to that purpose in a major way.
@@isaacgraham5727 common sense would make you think that - it there’s a lot more to the story. Goal #1 is of course to get the salt to permeate for seasoning reasons - to bring out the flavor. The 2nd goal and result of the salt is to break down the muscle proteins to tenderize the meat. The 3rd goal is to co olé tell dry the surface - this will give the best Maillard reaction (browning) at the end of the cook. And the final goal is to get any excess moisture out that would otherwise evaporate during cooking. Evaporation toughens meat and contracts the muscle fibers. With a 24 hour dry brine on a rack, there is still a ton of moisture left in the steak, and the salt will keep it there. Try your method and mine side by side. I promise you will be surprised. My method will result in a more moist and tender steak than yours. Or better yet come to Raleigh and we will do the experiment together on camera!
@@BehindTheFoodTV Thank you very much for taking the time to explain - that *does* make a lot of sense! I did try dry-brining on a rack over a tray though, and I wasnt actually nearly as impressed which was a big reason why I made the post. Reconsidering everything, I actually think there are two factors that have a bigger impact than I previously thought: first of all, I happen to live at pretty high altitude - 9,000 feet above sea level, which causes a lot of changes in cooking because of atmospheric differences. A major thing is that the air is *significantly* more dry - water evaporates more quickly, your hair dries in minutes out of the shower, all that. The other factor is that I’ve been cooking (prime) tenderloin almost exclusively, which notably has no external fat and minimal intramuscular fat, as well as a lot more vertical surface area. Again I have to think these are factors that might effect things, because the steaks I did on the drying rack were SO much less juicy and salty. I even had to use table salt on one of them to make it taste correct, so it was very difficult not to feel as if something went wrong, especially seeing all the salty-red evaporation stains on the metal tray. Hard not to deduce that the salt went somewhere, just not inside the steak.
Hi Noah. You know I've had a few comments about this recently - maybe I should make a video comparing? Here's the bottom line - the fat we want is the intramuscular fat (the marbling) - not the body fat that's around the outside. Not only will that body fat not render out and stay chewy, it will also block flavors from salt, spices, and most importantly the Maillard reaction when searing (proteins form the Maillard browning, while fats just melt away or burn). You should try a side-by-side test. Or maybe I will. Would you watch that if I make it?
@@BehindTheFoodTV disagree! You are focusing on the way the fat affects the meat. The fat itself is delicious all on its own. Smokey fat with little crispy edges is a beautiful treat! Admittedly if your the type of person who cooks a well done steak (aka a filthy heathen) nothing will be left
@@noahtipton7302 well you might be pushing it with the foie comment lol, but I know what you're saying. If it makes you feel any better, all of my beef fat trimmings end up as homemade tallow. I hope you stick around the channel Noah. See you around soon I hope.
@@BehindTheFoodTV it's definitely better than chucking it in the trash like a lot of cooks. I just subscribe to a specific type of steak snobbery. :-P. The best of rib-steak will always be cap-on and lip-on (bone is debatable). I suppose it seems from my chef training. There was always a group of us desperately advocating against the wasteful center cut steaks. They raise the cost while robbing the diner of the full experience. I'm also a pretty big advocate of the cheaper steak cuts. Cooking shows never show people the joy of working with the less forgiving peices. I'm not good public speaker, or I'd do a channel dedicated to the less popular ones. Chuck eyes, Denvers, spider-steak, the teres major, tri-tip, the ball-tip and others take a bit more work, but I'd put them up against a popular cut any day of the week.
Hi Adam. There’s good fat and there’s bad fat (I’m talking taste and texture, not health). Not only will that outer body fat be chewy and gross, but it will also block the flavors from getting to the meat. Make sense?
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You can watch all of my BBQ Experiments here: th-cam.com/play/PL5_wF98ziP9bBLc4wOZ2W4nCdIiPATLEh.html
Thank you for sharing your ideas!! Keep it up!! I actually use this wonderful product which could go very well with anything you want to sear it with, you should check it out on their website, SearPro. This is so perfect for sou vide as well!!! See some great TH-cam videos about it as well, just type in SearPro! It is way CHEAPER compared to others, has a powerful flame, it is a multi-used torch and the BEST of all is, it can SEAR ALL FOOD EQUALLY, just perfect!
@@aramaria9250 thanks for the kind words! IMNSHO the absolute best product for high-heat searing is the one I show in this video - let me know what you think! th-cam.com/video/g-VVeDIosVs/w-d-xo.html
THANK YOU!!!!!!!!!!!!
I cried a little inside when you trimmed the steaks.
I tried this last week and my steak got hard and I thought I messed up big! Now I know that's what its supposed to feel like, what a wonderful video!
Wow James I’m so glad I could help! This kind of feedback is what keeps me going! Grill on Brother! -Al
Wait. What? What did you do wrong? You tried it but screwed up? What part?
Don’t worry Jeff he was just saying he was surprised that the steak was firm after dry brining before he cooked it. All good here!
The side by side was super informative! I'm guilty of usually not brining anything due to the planning and time involved. Maybe I should change that...
Thanks for watching, Jerry! I gotta tell you - it makes such a huge difference that I can't just take a steak or pork chop out and cook it anymore - I have to dry brine at least for a few hours but overnight whenever I can. Do a test yourself (it would make a great video for your channel) - you'll never go back!
@@BehindTheFoodTV Yes indeed, to all of the above :-)
@@BehindTheFoodTV I watched your other video just before this one… I actually dry brine mine in the vacuum..
Also, just a recap of the comment I made to maybe help another viewer… The Doctor who did all the research and created/perfected the Sous Vide method recommends a sear just before the water bath. So, I salt and vacuum for at least a day (I forget if he ever mentioned dry brining), then going the Sous Vide cooking route - remove, sear, chill for a bit equalize temp throughout, place in a vacuum bag again, then cook in water bath for a couple hours, finally finish with another sear. I suppose that really perfects (or doubles) the Maillard reaction giving it that great taste (I either do butter/pan or out on the grill for a few minutes). I forget the name of the scientist, but his research is easy to find - and for me, it makes getting the steak prepared at my desired temp and taste perfect almost every time; it just takes much more planning and effort. My mistakes usually come with the less common cuts of meats as I have been on a mission lately to perfect taste and texture with less expensive cuts. The errors go in my next batch of chili and always taste great afterwards. Not my only method, sometimes I soak my steak in yogurt (most of my chicken is done this way); which I learned decades ago from by buddy who was from Iran (and a great cook) as we were talking about shawarma. Have you done, or thought about, a video on how that (yogurt) impacts meats?
Cooked porterhouse Aussie black Angus dry brine as per video and the best tender jusy thank you best ever 😋 20 hrs in fridge
Oooh sounds delicious! So glad this helped! -Al
Tried dry brining for the first time and it was the BEST steak I've ever made. Idk that I'll do it any other way now.
Right? What a difference!
@@BehindTheFoodTV it's the best, always a must!
I also liked the second one better LOL. Thanks Al, you are so informative. Where did you learn all that wonderful stuff? Reading, training, or just personal experience?
Hey Al! I'm glad you liked it! I did learn some of this formally in schools, but most of it frankly has been learned by f^#%cking up a bunch of meat on the grill over the last few decades and learning from my mistakes lol. Seriously - I'm a student of the art and science of meat. I love that I get to pass some of this along! Thanks for watching and for the kind words, Al!
F^#%cking meat (lamb mainly) is what I have been doing, but thanks to you (& my new signal)my last three have been fantastic.
You just made my day, Al! I love lamb on the grills. Is there a cut or preparation I haven't shown yet that you'd like to see?
Thanks again. Just check my freezer. My lamb stock is almost depleted. I have lots of shanks that I not figure out what to do & I have lamb picnic which i will smoke like the shoulder, that was so goooood.
Ok I will film a shanks video for you. Another friend of the channel, Andrea, asked about those too. In the picnic/shoulder.......wait until after 2/13 to make that one (inside info for you there, Al!). 🤠
Great video. Have tried dry brining before but in a bag, and wasn’t sure how much it helped. Going to try the open-air approach now. Had not heard of using binder for seasoning before.
Question - I usually reverse sear - first oven then followed by pan sear (I don’t have an outdoor grill). Would the brining and seasoning steps be any different for this, versus your smoker and blowtorch sequence? I think not but just confirming…
Hi Darul! Getting that steak out of the bag will change your life. You need the air circulation in the refrigerator to take away the excess water that the salt pulls out of the meat. Without it the process just don't work. As for using oven/pan instead of smoker, I'd just add a little more flavor because you won't get the flavor of the smoker. When I cook steak in the kitchen the seasoning is exactly the same right up until the sear, then I use butter, garlic cloves and a couple of sprigs of rosemary in the pan when searing to impart the extra flavor you'll want.
Good luck - and please come back and tell me how you like this new approach! -Al
id love to see you do a steak up with the same prep as the brined unit. but cook it at a higher temp for a shorter time (whatever temp gets u to 30 min cook time). then finish it in a pan with butter, thyme, rosemary, garlic. high heat so u get a harder crust.
i wonder if the butter and herb flavored basting and crust make up for the shorter cooking time. (less tender but more flavor?). I think coal/wood cooked/smoked meats finished with herb infused crust is just layers on layers of flavors. so good
Hey that's a good idea. I will do some experimenting with higher smoke temps to see what the differences are. I suspect that the faster cook time will mean less flavor and a less tender steak - but I could be wrong. If there's anything to learn there I'll make a video about it! -Al
The best vegan cook ever!!! Every video is awesome 😎!! Blessings Al.
Awww Milton you’re amazing! When do I get to ring that bell for you on my show?
@@BehindTheFoodTV soon .... super soon my faith is overflowing!! You’ll be among the first of my friends in knowing this promise!!
Well your daughter just convinced me to do this on every steak! Thanks the blind side by side was awesome.
Thanks for the kind words Empyrean! You should definitely try it - so good!
Another great video, I'm learning new things every time.
The only thing is that I would need to to plan it advance if I go for dry brining!
Hey Hungry Man. You’re right - sometimes knowing in advance what you’re going to want to eat can be a challenge. But even if you can get 8-12 hours in, it will make a big difference. Thanks for watching!
Just wait till you try it on a Turkey for Thanksgiving! No more rubbery skin and you'll get that picture perfect brown color your grandma could only have dreamed of.
I have never heard of a binder. So now I am wondering about that
Hi Danny. You can season meat without a binder, but whenever you brine, cure, or use dry aged meat the moisture helps the seasonings stick. Try it and come back and let me know how much of a difference it makes for you!
This is the 3rd video I've watched on dry brining but it's the video that I was looking for because it compares dry beining to not dry grinding and vacuum ceiling... Thank you very much
I'm so glad I could help! I did another one a few weeks ago if you haven't seen it where I compared dry brining for 5 days, 3 days, 1 day, 1 hour, and 1 minute. I'd love your thoughts on that experiment if you're still in "learning mode"! th-cam.com/video/Utb66XWUjlk/w-d-xo.html
If the moisture in the meat comes from fat why would pulling water into the meat help? My theory is the salt actually pulls water out of the meat possibly giving more space for the fat to render into
Hi Greg. Great question! The water does get pulled out of the meat - it’s the salt that gets pulled back in. And that salt helps the cooked meat to retain moisture. Make sense?
The takeaway for me with this video was the binder. I've not seen that before. I'm curious how much of a difference this makes in the result compared to without or adding the seasoning post cook.
Sounds like another good experiment idea! Thanks for watching!
Love this video, is there a particular salt to use? And specific amount? I tried this once but over salted and ruined steak. I have 2 big tomahawks for the 4th. Cooking on my blackstone. Don’t have a smoker
I use 1 tsp of Morton's Kosher Salt per pound of meat (don't include the weight of the Tomahawk bones). If you don't have a smoker, I'd consider reverse searing with the first stage in your oven and then finishing with a sear on the Blackstone. Also, what time's dinner? :-)
I’ve done this but they have a pool of liquid on top. Do you recommend I pay them dry?
dry brine is king and it’s so easy
We agree, Jay!
Which type of salt would you recommend - table, Himalayan, kosher, sea, flaky, black, etc? Or it doesn’t matter
Hi Sadaf - definitely use kosher salt. I use Mortons, and I know a bunch of people who use Diamond Crystal. Don't bother with the expensive stuff (flaky, black, Himalayan). -Al
@@BehindTheFoodTV hi Al! Thanks so much for your quick response :) Ok perfect, I think I have some at home!
Daughters that age are the same...lol. Mine would have frowned the entire time.
lol
That's why don't provide 3 different options for them at dinner time ,you feed them what everyone else gets ,it definitely plays it's part and you don't let others sit there and ewwwww ,when they don't care for something and mom didn't sit and say yuck how can you guys eat that? either.... that plays a big role in what a child eats.
If only my daughter enjoyed beef. She just does not eat it and misses out on some great cooking. I have been grilling forever and have not been dry brining. I will try it next time.
Hey Mike. I feel for you man. Working with her is a privilege that I know won’t last forever. I hope she grows out of it for you! -Al
Can I dry brine tenderloin? Should i dry brine them as cuts or as a whole tenderloin?
Absolutely! If you plan to cut it I to steaks go ahead and do that before you dry brine. Good luck!
@@BehindTheFoodTV thanks! Subbed
Why am I only finding this channel now? Great videos 👌
At least you’re finally here! Welcome, Ryan! -Al
You had me at GIANT FIRE STICK THINGY.....lol 🙂 I showed up to learn about a Dry Brine. I loved your video so much. It was so kind of you to think about your viewers and give us a Taste!!! Your Taste Tester was a REAL Plus to the Show 🙂God Bless You NEW Friend....I am now your NEW Subscriber and I am looking forward to more!!!!!!!!!!!!!!!!!!!
Mom's Keto Cookery
Shelly Cole
Thanks, Shelly! Yeah you gotta get one of those giant fire stick thingies! lol. I'm looking forward to seeing you around the channel. And if you watch my most recent videos you'll see how much keto has done for me.........so far! -Al
@@BehindTheFoodTV I wanted to tell you that we DID Try to Dry Brine 2 New York Strips....and this is the TRUTH When I say that EVERY SINGLE BITE Was Juicy and Flavorful!!!!!!!!!!!!!!!! I can NOT See ever making a steak dinner ever again without doing a Dry Brine First......WOWZER AND THANK YOU!!!!! PS....If we ever get around to buying the Flame Thrower Thingy...lol....I will for sure buy it threw YOUR Link and I will also let you know how it works out for us. I live in Snow Country here in North Dakota, so, will look more into this in the Spring I think 🙂
Shelly Cole
I’m so glad I could teach you something Shelly! I’m sure you’re going to love it when you finally get one!
should i dry brine with my final seasonings like garlic powder or ONLY salt over night?
Hi Sunny! Watch for my new video on 9/22 called "Have I Been Dry Brining Wrong All Along?" - I address this very question. Until then, just use salt and do the rest right before you cook. But make sure you come back and watch that one too mkay?
Great video and very up for learning more from you. I dry brined a Angus x Australian wagyu ribeye and my god was it good never really saw what the fuss was all about when it came to steaks but now I’m hooked just baught an organic thick cut ribeye and now gonna try and perfect the process. You’re a legend keep up the good work.
AWESOME! Chuck it’s notes like this that keep me going!
Any recommendations for a bind that is more likely to be in the avrage cooks kitchen?
Good question! Any high smoke point fat will work. I use avocado oil a lot on non-beef cuts - or even lard. The key is it has to be a fat - a water based binder will lessen the effectiveness of your sear. Let me know what you end up trying!
Got two porterhouses for Christmas. Gonna try this out. Thanks !
As long as you have two, what time’s dinner? 😎🤩🥳😅😇
Yes
Well said!
Ok I just have 2 things… your food is vegan so you don’t have to be… love it!!!
Secondly, one could one wish to actually try your beautiful and delicious looking cooking. I think I’d rewind and stay here all day!!! Big thumbs up all the way around!!! 👍🏻👍🏻👍🏻👍🏻
Thanks, Shawn! I look forward to seeing you around in future videos!
I’ll definitely watch! I love meat! 😂
In dry brining, the longer the better?
Great question Jerick. I’ve gone as long as 3 days with great results. Any longer and you’re probably getting into dry aging territory which is a longer and more difficult process.
I have a silly question: If I am using a frozen meat, do we need to defrost the meat before starting the dry brie?
It’s not a silly question - and yes you should defrost first.
Does dry brining have to be done uncovered or can the meat be place in a zip-loc bag? Would there be a difference? What about dry brining before sous vide or is that unnecessary?
Great questions, Anthony! There are two separate processes at work - getting the salt evenly distributed all the way to the center of the meat (works fine in a ziploc), and removing the excess water from the steak (the water that would cook off anyway, but when it cooks off it leaves the meat more tough and can force marbled fat out with it). The salt penetration you can definitely do in a bag - that happens during a long sous vide for example. But removing the water requires dry airflow which you get in open air in the refrigerator. Also, with sous vide you're not cooking at high temps and you're keeping the meat in the bag so it's not as big of a benefit as it is when you're cooking over high heat. I hope this helps. Thanks so much for watching and taking the time to ask! -Al
@@BehindTheFoodTV Thank you for such a rapid and informative reply. You rock.
I honestly would crank the flames up on the grill and get the Sear....the torch just seems like a short cut to me
Yeah but I got to use a flamethrower so............
Can you dry brine and then vacuum seal after you have reached your dry brine period?
Great question! I’ve never tried it but I imagine it would work as long as you didn’t leave it refrigerated for too long. Something for me to try! BTW - have you seen my video from the other day where I tested how long to dry brine steaks? th-cam.com/video/c0b_Wont7LU/w-d-xo.html
Do you leave them uncovered in the fridge or cover them with something like a lid or paper etc?
Hey there. You leave them completely uncovered. You want the circulating air in the refrigerator to evaporate the extra water - leaving the intramuscular fat to create the juicy wonderfulness that is a nice moist steak!
@@BehindTheFoodTV thank you so much!
@@a1d3nh0 absolutely! Have you seen the follow up video I did to this one? If not check it out here: How Far in Advance Should You Dry Brine Steak?
th-cam.com/video/c0b_Wont7LU/w-d-xo.html
First time I've seen your channel, MUST BUY at least one of your t-shirts!🤣
I agree, dry brine is best.
I only eat meat and eggs, and cook all my dinners sous vide, so hit up my local butcher shop on Friday afternoon or Saturday morning and get the dry brine and seasoning going on everything in one big batch, then vacuum bag it all Saturday night or Sunday morning.
Really streamlines things, and very little waste.
But why seal one steak. A better comparison would surely be to leave both in the fridge uncovered - one salted, one not.?
Good idea for another experiment - how much of this effect is from the 24 hours uncovered and how much from the salt. I'm putting that on my list right now! BTW did you see the more recent video I made exploring how long to dry brine? I'd love your thoughts on that one........ th-cam.com/video/c0b_Wont7LU/w-d-xo.html
This was a great video. Thanks for the info. Im gonna be trying this next week! Just gotta make room in the fridge now haha
Thanks! I made a follow-up video you might want to check out too: th-cam.com/video/c0b_Wont7LU/w-d-xo.html
Tried it last night. While the steaks had a good flavor, theywere way too salty, will either rub all of the surface salt off or rinse them before cooking! Plus does it matter if you broil them? (Winter here). Dry brined them 2‐3hours, not long enough? Does this work on thinner cuts of steak?
Hi Anita. Almost every time people tell me their food was too salty after dry brining it turns out they didn’t use course kosher salt. The smaller the grind / granule the higher the amount of sodium in a tsp. So for Morton’s kosher salt I use 1 tsp per lb of meat. If I was using fine table salt I would use 1tsp per 2 lbs.
@@BehindTheFoodTV Tried again with Mormons coarse salt and was a bit more restrained with this time. Was really good!
@@anitariley2681 fantastic. I’m proud of you for trying again!
One tsp per 2lbs or 2 oz's? Also, do you salt both sides of the meat prior to the brine?
At 2:43, you mentioned, the salt draws out the excess water, and then it gets pulled back in. How is it possible when the steak is elevated on the rack & the drippings are on the tray?
Great question - the water comes to the surface and forms a slurry with the salt, and that slurry is what is drawn back in. Make sense?
Hi do you like to use kosher salt or sea salt to brine? Thank you so much!😊
Always kosher salt. I use Mortons.
@@BehindTheFoodTV Great thank you!😊
Also I would love to see you cold smoke a brisket for three days(i’ve seen it done for pork belly and it looked incredible) then sous vide it for like another 3 days or just Cook however you think would be nice although from what I understand the sous vide makes the smoke ring penetrate more into the beef if you smoke before hand
Hey again Greg - I love your engagement! I would worry about keeping the meat below 40°F/4.4°C for 3 days. Food safety requires that any meat that's not cured stay between 32°F/0°C and 40°F/4.4°C to prevent food toxins from developing, except when you're cooking when you are looking to heat it to above 140°F/60°C. Maybe the pork belly you saw had been cured for bacon and then cold smoked?
Of course maybe I could convert a refrigerator into a cold smoker.........OMG OMG OMG I get to buy another refrigerator! Give me a couple of months to figure this out and I will try it!
Great video.... I dono about the Charring with the torch part vs some high heat flame coals....and I personally like a crispy char....I've been doing salt brine since Coronavirus lockdown began....much better results in tenderness and taste
You’ve got a valid point. We eat so much steak and pork that I find variety in searing methods is nice. I’ve got a Tomahawk video coming out a week from Friday in which I’m using the flamethrower but with an added twist that I think will meet your approval ;-)
@@BehindTheFoodTV have you tried reverse searing but broiling it? I wonder if it would render a prime cuts fat better than traditional grates.
What is a binder?
I just wanna start off by saying I love your channel but why did you vacuum seal one and not just vacuum them both or use no vacuum at all?
Also I would love to see you cold smoke a brisket for three days(i’ve seen it done for pork belly and it looked incredible) then sous vide it for like another 3 days or just Cook however you think would be nice although from what I understand the sous vide makes the smoke ring penetrate more into the beef if you smoke before hand
Hi Greg! First of all THANKS! To answer your (btw excellent) question - when you dry brine you need the cold air in the refrigerator to circulate all around the meat. As the salt pulls out the water, you need it to evaporate so that only the water attached to the salt gets pulled back in. If I had vacuum sealed the dry brine steak the salt still would have penetrated but the excess moisture would not have been removed. Does that make sense?
Keep it up and you'll skyrocket!! Very very nice content.
Thanks! I hope you’re right!
Under rated channel
Thanks, Michael! Welcome to the family! -Al
I like your vibe. And great video
Wow thanks so much, Jonathan!
Why vaccum seal the other one? If using as control in salt vs no salt, you should let both be in contact with air.
Because the test wasn't salt vs no salt - the test was dry brine vs no dry brine. Dry brining involves both salt and open air. Make sense?
@@BehindTheFoodTV In your other video you literally replied to me saying to watch this video for "salt vs no salt"
@@samborlon my apologies for the confusion. I don't have a test of salt and air vs no salt and air.
@@BehindTheFoodTV Would you consider trying that in a future video?
Already put it on my list 😉
Dry brine EVERYTHING!!!
Yes ma'am! I do it even when I'm cooking in the (gasp!) kitchen - such a difference!
great video
Thanks!
I love the name of the channel :D
Thanks!
I don’t have a tray like that and I can’t really figure out a way to do it. I tried a glass plate that doesn’t work because the plate gets colder than the steak and creates more condensation, the steak was wetter than before I put it in and I had it in there for about 2 hours.
Hi Chris. You want the air to circulate around the steak. If you can’t steal a rack from the oven or toaster oven, you can create a makeshift lift by balling up a few small pieces of foil. Good luck!
Great content , thank you
Glad you enjoyed it!
Just a question - can you dry brine a steak even if you cover it? Brilliant vid btw, I subbed. Good content
Good question. You will get the salt penetration, but not the removal of excess water that needs to evaporate. The result will be better taste, but (as counterintuitive as it is) a less moist steak that is harder to get a good sear on. I’d recommend you leave it uncovered for at least a few hours in the fridge if you can. If you don’t have a rack like I use to let the air get all the way around you can just flip it halfway through. I hope this helps! Thanks for watching -Al
@@BehindTheFoodTV The thing is, I'm combining two recipes. I'm combining ur dry brine and a recipe by 'Guga Foods' (if you don't know him here's a link to his channel - th-cam.com/users/GugaFoodsfeatured). He cooks a ribeye in an air fryer, and then I'm gonna sear it after. I'm going to be cooking it to well done as well (here's the video - th-cam.com/video/_boCjk-KZtw/w-d-xo.html). Does this change anything? Thanks
Can I use butter as a binder? Or it has too much water content to act as a binder?
Hi again Sadaf! The problem with butter as a binder is that it melts away and carries your spices with it. I've been experimenting with mayonnaise as a binder though - and I'm really impressed! Give it a try and let me know how it turns out! -Al
@@BehindTheFoodTV hi again Al! Ooo I see that makes sense. I’ll definitely try it with Mayo! It’s just a thin layer, correct??
@@sadaffy_duckk that's right - it doesn't take a lot. You will be amazed at how intense the Maillard reaction is when you sear after smoking the steak with that mayo!
@@BehindTheFoodTV awesome! thank you again for the helpful tips :) I can’t wait to try it, my mouth is watering!!
Do you dry steaks with paper towel before salting ?
Hi Alex. There's really no need - any excess water is going to be evaporated during the dry brining process. Please come back and let me know how it turns out after you try this technique!
@@BehindTheFoodTV thanks man. Do I need to resalt
Prior to cooking ? .
@@alexstevens7648 definitely not! You have exactly the right amount of salt in/on that steak after dry bring. Just pepper, maybe a little garlic and you’re golden!
@@BehindTheFoodTV I did not put a ton on . Decent amount but not as much as your video. Only 9 hour in fridge . Still keep as is ?
@@alexstevens7648 hi Alex. Hard to answer without knowing how much you added. Your total salt should be about 1 tsp per pound of meat. If you put less than that on then add a little before cooking.
Omg you're cutting off the fat - the best part, lol.
Can we use any salt? We don't have Kosher on hand as many recommended and used.
Thanks!
Fat seems to be the most controversial topic on my channel! LOL. You can use other salt, but I'd try to stay away from iodized salt. Also pay attention to the sodium content. Morton's Kosher Salt has 1800mg of sodium per tsp, where Diamond Crystal has about 1200mg, while table salt has about 2300. Your rule of thumb should be about 100mg per ounce of meat.
Whats the proper amount of salt use for a large tomahawk
The rule of thumb is 1 tsp per 1 lb of meat (don't include the weight of the bone on the tomahawk). Also, what time's dinner?
what wa the biner?
Hi RJ. Here's how I make the tallow I used for that binder: th-cam.com/video/pz-sDM-Hm2k/w-d-xo.html
Solid video!
thanks!
I run into two problems when doing things from this video, the first is that my meat tastes waaaaay too salty when I dry brine it (tried it with different amounts of salt as seen in many YT videos).
Also when I vacuum seal my meat the bag won't seal because of the juices that the machine sucks between the heat seal piece of the bag...
Anyone got any tips how to prevent that?
Hey there. On your first question, my guess is that you might be using a different salt? Table salt is much more concentrated than kosher salt. And there are even differences between kosher salts! I use Mortons and about a Tbsp per lb of meat - and it’s never overly salty.
On the 2nd question this is an easy one. Move your vacuum sealer to the edge of the table or counter so the bag is vertical. The air will rise to the top and be pulled out completely before any liquid rises to the top. Most sealers have a “seal now” or similar button - as soon as you see the liquid approaching the top hit that button to stop the vacuum.
I hope this helps!
Al
@@BehindTheFoodTV thanks a lot, quick and helpful reply!
@@wjeurs also, always fold the opening of the bag outwards so when you put the meat in, it doesn't leave any moisture in there for the seal. Of course, undo the folding before sealing :)
You had to do a daddy daughter taste test! Really cute man. I subscribed.
It's really awesome being able to work with my daughter on so many of my videos. Thanks for joining the family I look forward to seeing you around here!
Goat leg… 🤔 🤔 I’ll have to try.
It's one of my favorites!
I need to find your video then. Never had goat but have always heard it’s good
Great Video 👍
Thanks Gregoris!
I think you just might be a Star Wars fan!
Hahaha ya think! Added grills named Boba Fett and General Skywalker since I filmed this one!
I can never get this right - I like the results, but the rest of the Fam says the steaks are to heavily salted. I usually only brine for an hour or so maybe that's it
Are you using Morton’s kosher salt or table salt? Are you using more than 1tsp per lb of beef?
Himalayan Pink Salt or Sea Salt and not sure will need to measure, I usually sprinkle like you do. @@BehindTheFoodTV
@@johnhubbard6262 try picking up a cheap pack of Morton’s and measuring it out. And give it a little more time to absorb - you probably have a high concentration on or near the surface - which would make people think they are too heavily salted when the surface hits the tongue. Good luck - and please come back and let me know if this gets you there!
Your daughter is adorable and so is that dry brine steak
Thanks!
I now use this method on cheaper steaks that are usually pretty tough to cut and chew. What a difference. I think I'm now addicted to cheaper steaks because I can buy more of them for less money. I cut off the fat, grind it and fry it down for the tallow. I still use the method on more expensive steaks, I just don't buy as many expensive steaks anymore.
That’s great!
I feel like these statements contain a logical fallacy.
1. The moisture in the meat doesn't come from water.
2. You'll have a more moist steak because the salt holds the water in.
You're right - it probably bears further explanation. In way oversimplified terms, the mouth feel we describe as "moist" when we taste food comes entirely from rendered fat and broken down collagen. The juice running down your chin - that tasty deliciousness - that's fat. That being said, if meat loses too much water, there's no saving it. If you've ever had a turkey that wasn't brined before a long cook - you know what I'm talking about. No amount of fatty gravy is going to make it not suck all of the moisture out of your mouth. Make sense? Thanks for watching HydromaniacCat! -Al
Wish you would have gave them a better sear.
Me too, Alex.
It seems not Optimistic test. If you cut the each steak in half, and do vacuum and dry brine each half piece. It can tell more.
Your timing is perfect Harold! Watch this video I just released yesterday! th-cam.com/video/c0b_Wont7LU/w-d-xo.html
Can't compare two steaks unless they are cut from the same cow, same cut.
Hey thanks for taking the time to comment. There are 2 facts that are relevant here that I'd like to share. 1st, there's an explanation that didn't make the edit (sorry, microphone problems) - because I didn't have 2 steaks from the same cow, I chose the INFERIOR steak to dry brine: the one with less marbling and more connective tissue. 2nd, the differences in the experience of the 2 steaks was so stark - and not just "better/worse" but flavor penetration and retained moisture which are hallmarks of dry brining. Now - all of that being said, you're absolutely right. I should have cut 2 steaks from a roast and used them for the comparison. I will do better next time. Thanks again for taking the time to watch and comment.
Ok i liked it 😊❤
Thanks!
I'm surprised you did a reverse sear for steaks. But it makes sense if you intended to impart the smoky flavor. From the looks of the searing, I still prefer getting the flame just right so that the inside is done as soon as the outside is seared. Thanks for the video.
Thanks for watching. I do like my steaks with a little smoke flavor, but sometimes I just go for the grilled flavor like you. You should watch yesterday's video - that's a unique way to cook a steak!
great channel, just found it! Sub'd!!!! Thank you!!!
Wow thanks Jordie! Welcome to the family!
She gave the first steak a 4.5, but nothing for the 2nd steak. Go ask her! Cool to include your daughter.
LOL you're right :-). Thanks for watching, David!
I was with you until the Wagu tallow. I get it, it is the best, but I just want to know what do bro, I have 0 professional stars
I have a couple of answers for you. The first - you can buy Wagyu Tallow on Amazon (amzn.to/3OQdTgM). Second - if you don't want to use or buy tallow, just use a high smoke point oil like avocado oil. You won't get the flavor of the tallow but it will still be amazing.
Feel free to reach out with questions any time! -Al
@@BehindTheFoodTV good looks
@@BehindTheFoodTV thank you al. How long does that tallow last? Checking out your other videos 👌🏻
The shelf life is about a year. It’s never lasted me that long though 😂
Enjoy the videos! I hope you like what you see!
No!!! Don't trim that steak🥩🤤🥩
HAHAHA Hi Mechele! One of these days I'm going to do a side by side test video.
Those steaks look very oxidized before going in the fridge…..they don’t look very appetizing.
Air Aliyah good job 👍👍
:-)
I don't like the texture of dry brined, it breaks down fibers making for a mealy property.
How long are you dry brining? It does break down fibers but not nearly enough to create a mealy texture.......at least not when done properly.
@@BehindTheFoodTV Just one day, maybe I'll try it again, but frankly, I love the natural texture of choice and prime beef
Dry brine all day!
And all night! :-)
@@BehindTheFoodTV I tried the dry brine on a 1 1/2” prime NY Strip. Let it chill for two days and then reverse seared to temp. Turned out a little dry and rubbery and very salty? Too much salt? In fridge too long? Old grill method they always turned out very juicy and tender? What did I do wrong?
Thanks
@@ronpangburn7560 uh oh - let’s figure this out. The fact that it was too salty could mean that you used too much salt. It could also be that you used a fine grain table salt instead of coarse grind kosher salt - any chance that was the case? I use Morton’s if you’re going for the quantity you saw me use. Other salts have different shapes and weights, so if you’re not using Morton’s Kosher let me know what you’re using so I can make a quantity recommendation.
The dry and rubbery thing is going to be harder to place. How did you cook the steak? And to what temp?
So... I don't have an issue with the process. I just have an issue with what you are calling it. There is NO such thing as a dry brine... it is a quick cure by definition a brine needs a liquid. Using the word dry and brine is oxymoronic, IMHO. But awesome results, thanks for sharing!
Fair enough my friend. You are OG and I respect that. And you can feel free to call me out on my trendy lingo as long as you start by saying “these kids today and their language”......and yes I know I’m older than you 🤠
@@BehindTheFoodTV I was just forming my fingers to type there's no way you are younger than I am... LMAO
Dry brining is a very common term.
You are correct. But Dash is the man so we let him have his quick cure lol
@@BehindTheFoodTV fair enough lol
Being someone on a carnivore diet. Seeing the fat got trimmed off is agonizing to watch T.T
Sorry you were in agony, Lana. Other than that I hope you liked the video!
Never trim fat, that’s the best part.
Other than that you liked the video?
@@BehindTheFoodTV yes, have a large brined steak on the smoker right now.
@@edkleindienst attaboy! What time’s dinner? 😎
Sir why are you cutting fat off of a steak?
That’s a great question! There are two different fats on that steak - intramuscular fat (marbling), which is the good stuff that makes steak wonderful; and body fat which blocks flavor and ends up being chewy and gelatinous if not removed. The fat I removed was of course the body fat.
Vegans stumbling upon video 👁 💋 👁. Hilarious channel name 😆
😀
Wtf who cuts out the fat. Jesus that’s the best part and also the best for you.
Hi Howard thanks for watching. There’s a material difference between the marbling (the good fat) and the body fat. A little body fat is fine, but the flavor (and the “best for you” part) is all in the marbling. With the excess body fat trimmed, the salt and seasonings can absorb evenly into the meat - so you actually get a better tasting steak trimming it this way. I hope this helps!
@@BehindTheFoodTV thanks for the response. I like to cut lines into it and let that fat render into the steak. As a high fat carnivore, I need every fat calorie I can find.
Awesome content btw. Are you new? Your topics are incredible and your production is masterful. You have a new sub from me and I wish you the best!
@@kdhoward83 Thanks! I started in February of 2020 (right before armageddon!) - it's been a great ride. Thanks for the kind words!
Scoring the fat is a great strategy. If you want to amp up the fat even more, try injecting plugs of tallow (even better if it's wagyu tallow) into the meat before smoking it. If you inject from the sides rather than the top and bottom, less will drip out and you'll get the higher quality fat calories (and flavor) way more intensely than you will from the body fat.
Welcome to the channel - I will look forward to more banter! And don't be afraid to ask if there are videos you'd like to see me make - I do this for guys like you!
Good video, apart from the unnecessary background music.
Thanks. I think.
You're the white Guga
You're going to love this.......... th-cam.com/video/N8jvlGXBcGo/w-d-xo.html
OK so, no offense but you’re doing your dry-brine absolutely the wrong way, but as far as I can tell most everyone on TH-cam seems to be making the same mistake and I have no clue why.
You do *NOT* want to put your salted steak on a drying rack to dry-brine! All you are doing is DRYING OUT YOUR STEAK! Think about what a dry-brine is *supposed* to do…. You salt the steak and leave it overnight so the salt melts, draws out the moisture, and then that salty moisture (or brine, if you will) is re-absorbed back into the steak. Follow me so far?
Now, if you put your steak on a drying rack to dry-brine as you did, most of that precious interior moisture will just drip right off your steak, collect in the tray below, and dry out. Instead of being absorbed back into the steak for maximum deliciousness, most of that juice is wasted - and what do you end up with? Yep, a dry-ass steak.
Please try and dry-brine on a *flat* surface, flipping the steak every 6 hours or so to keep things consistent on both sides. You will notice a WORLD of difference when it’s done properly.
Thanks for watching. I actually understand the food science better than you probably imagine. I appreciate you taking the time to watch and comment though!
@@BehindTheFoodTV I don't doubt it, but what he's saying makes sense to me, what's the reason you want to expose it to air instead of putting it on a flat surface so it's not as dried up? How does the moisture in the steak prevent the fat from creating a juicer steak as you implied?
@@BehindTheFoodTV I’m really not trying to question or impugn your expertise, but I would really and truly like to know where I’m wrong in my analysis of this - as far as I can tell, when dry-brining you *want* the steak to absorb as much of that brine as possible, correct? Using a drying rack just seems to run counter to that purpose in a major way.
@@isaacgraham5727 common sense would make you think that - it there’s a lot more to the story. Goal #1 is of course to get the salt to permeate for seasoning reasons - to bring out the flavor. The 2nd goal and result of the salt is to break down the muscle proteins to tenderize the meat. The 3rd goal is to co olé tell dry the surface - this will give the best Maillard reaction (browning) at the end of the cook. And the final goal is to get any excess moisture out that would otherwise evaporate during cooking. Evaporation toughens meat and contracts the muscle fibers. With a 24 hour dry brine on a rack, there is still a ton of moisture left in the steak, and the salt will keep it there.
Try your method and mine side by side. I promise you will be surprised. My method will result in a more moist and tender steak than yours. Or better yet come to Raleigh and we will do the experiment together on camera!
@@BehindTheFoodTV Thank you very much for taking the time to explain - that *does* make a lot of sense! I did try dry-brining on a rack over a tray though, and I wasnt actually nearly as impressed which was a big reason why I made the post.
Reconsidering everything, I actually think there are two factors that have a bigger impact than I previously thought: first of all, I happen to live at pretty high altitude - 9,000 feet above sea level, which causes a lot of changes in cooking because of atmospheric differences. A major thing is that the air is *significantly* more dry - water evaporates more quickly, your hair dries in minutes out of the shower, all that. The other factor is that I’ve been cooking (prime) tenderloin almost exclusively, which notably has no external fat and minimal intramuscular fat, as well as a lot more vertical surface area. Again I have to think these are factors that might effect things, because the steaks I did on the drying rack were SO much less juicy and salty. I even had to use table salt on one of them to make it taste correct, so it was very difficult not to feel as if something went wrong, especially seeing all the salty-red evaporation stains on the metal tray. Hard not to deduce that the salt went somewhere, just not inside the steak.
Every time I see someone trim the fat from a Ribeye, I die a little inside.
Hi Noah. You know I've had a few comments about this recently - maybe I should make a video comparing? Here's the bottom line - the fat we want is the intramuscular fat (the marbling) - not the body fat that's around the outside. Not only will that body fat not render out and stay chewy, it will also block flavors from salt, spices, and most importantly the Maillard reaction when searing (proteins form the Maillard browning, while fats just melt away or burn). You should try a side-by-side test. Or maybe I will. Would you watch that if I make it?
@@BehindTheFoodTV disagree! You are focusing on the way the fat affects the meat. The fat itself is delicious all on its own. Smokey fat with little crispy edges is a beautiful treat! Admittedly if your the type of person who cooks a well done steak (aka a filthy heathen) nothing will be left
@@BehindTheFoodTV most cuts I understand as no one wants chewey gristle, but Ribeye fat is more soft and buttery like foie gras.
@@noahtipton7302 well you might be pushing it with the foie comment lol, but I know what you're saying. If it makes you feel any better, all of my beef fat trimmings end up as homemade tallow. I hope you stick around the channel Noah. See you around soon I hope.
@@BehindTheFoodTV it's definitely better than chucking it in the trash like a lot of cooks. I just subscribe to a specific type of steak snobbery. :-P. The best of rib-steak will always be cap-on and lip-on (bone is debatable). I suppose it seems from my chef training. There was always a group of us desperately advocating against the wasteful center cut steaks. They raise the cost while robbing the diner of the full experience.
I'm also a pretty big advocate of the cheaper steak cuts. Cooking shows never show people the joy of working with the less forgiving peices. I'm not good public speaker, or I'd do a channel dedicated to the less popular ones. Chuck eyes, Denvers, spider-steak, the teres major, tri-tip, the ball-tip and others take a bit more work, but I'd put them up against a popular cut any day of the week.
Eat more vegans?! Oh wait ... Brilliant ... made me LOL!!
LOL welcome to the family!
Cutting the fat off is insane! You want to eat that fat!
You’re trimming all ready trimmed steak!! Part of dry brining is making the fat taste good! And you’re taking the fat away!! Dude… 🤦🏻♂️
The fat is the healthier part of the steak why are you cutting it off?! Especially if you’re saving it to eat later why not eat it with the steak??
Nooooo, don't cut off that beautiful fat!
But Carnivores eat all the fat.... so confused why you cut the best part off.
Hi Adam. There’s good fat and there’s bad fat (I’m talking taste and texture, not health). Not only will that outer body fat be chewy and gross, but it will also block the flavors from getting to the meat. Make sense?