Seems like they should be cooked different times. 3 days salt fermentation already tendered the meat and also reduced amount of water inside. So less temperature/less cooking time. Otherwise great video!
I did not read all the comments maybe someone said this already but you are supposed to trim the dry hard exterior of a dry aged steak before you cook it, can you redo this experiment for us? With you trimming the dried hard funky part? Thanks a lot bro love the show
That's the worst part of all the craziness is availability and price of meat putting a cramp on all my bbq. Should try this with a rib roast or some other larg cut
Most dry brined meat is usually trimmed after brining the same way regular dry aged meat is trimmed. This eliminates the tough exterior but of course sort of defeats the purpose to some degree.
There have been many tests on meat done using the Warner-Bratzler test on aging meat. If you want to understand aging meat here’s a wonderful place to start. jesspryles.com/dry-aging/
If you are looking for a video idea. Make a super steak. A filet surrounded by a ribeye, NY Strip, and a sirloin. Wrapped in bacon. Ill bet you would get to 100k subs fast.
Some people don't realize that it's called dry brine for a reason. It's to pull the water out of the steak. The juiciness of a steak comes from fat. That's why a tenderloin is the best steak ,but not to dry brine.
Thanks for the great videos, but I can't figure out why you are using equal volumes of salt. The salt amount should be based on the mass of meat, not volume of the measuring spoon. When I salt meats, I use about 1% by mass, so a 600g steak would get 6g of salt.
This was perfectly timed, because I have a couple of steaks in my fridge and was going to dry brine them, and now....there is no time like the present!!!
this was the 1st video I watched and definitely became a subscriber, Im wondering if it would enhance the flavor if when dri brining you wrapped the steak in cellophane or put it into an air tight baggie or container
I have been dry brining everything since watching the other video you mentioned, which I watched about two weeks ago. I wonder how a ribeye would do under these same conditions? I've done the whole Costco ribeye roast thing too. That was awesome all by itself. Anyway... ribeye 1, 2 and 3 day dry brines would be interesting, I think. I've done the one day. Love it.
A ribeye or strip steak would have been our preference for this experiment for sure, just hard to buy bulk beef at the market during quarantine. Thx for the comment!
Ribeye will probably be better and easier to grill due to the higher fat content. It will keep the steak more moist throughout the process, especially on the 3 day.
Gracebeliever077 I just tried it with a 2 1/2” ribeye verses a 2” porter house steak. The ribeye was incredible, very tender and pack with flavor. The porter house was less flavorful and the steak was tough on the top loin (Strip steak) side although the tenderloin side was perfect.
@@TheGreatConstantini I have had a similar experience with a Porterhouse once. But that was because I was getting a lower grade of beef. It was at that point I educated myself on its various classifications. I was not aware of the ranking of Prime, Choice, Select, Standard, Commercial, Cutter & Canner. But once I began using a more careful selection of the meat, I found that often the problems disappeared. I have come to realize, recently, that Costco has the best beef for my taste. Even better than a Fresh Market (if you're familiar).
No point in brining a beef tenderloin....its tender already. Salt just toughens it. Would be more appropriate for a less tender steak like sirlon. Informative video.
In the 1,1,1 video (made me subscribe), I think you said you used 1/2 tbsp, and this time you said 1/2 tsp for each. Was it because of some difference in the steak? Thanks for your videos - just found you while trying some pan seared steak at home for the first time and I'm learning a lot! Thanks for all the info!
Nothing like a brined steak if you do it right. Salt it overnight, just like you would a regular steak, smoke it, then reverse sear it. Nothing compares.
I have a suggestion for another experiment. Suppose I have a steak rub that contains salt. I can't dry brine a day ahead, then add my rub, as the meat will end up being too salty. Will I get the same beneficial effect that you get by salting a day before, or even a more positive one, if I put the rub on and let it sit out in the fridge for a day then cook it?
I dry brine my steaks with different rubs all the time and they come out amazing. I like rubs cause you can season more generously than just salt and pepper. And it’s way more flavorful. I also usually dry brine for at least 3 days to really get that dry exterior. I even let it go for a week max and I love that beef jerky like flavor he was describing lol
I actually tried dry brining after I watch the 1,1,1 video the other day. My wife and I both felt it was way too salty. I don't know how anyone would enjoy a steak or anything for that matter that is that salty. I did it exactly like you did for 1 hour and it was pretty horrible. Maybe I did something wrong but I don't think so.
Thanks for commenting and letting us know and, of course, hate to hear about the less than ideal outcome. The steaks used in the referenced video were very thick steaks so if you used the same amount of salt on thin steaks, that could have an impact.
Next time just reduce the outside skin lightly so you can better a more accurate flavor profile. You did a very short dry age so I think your results could be even better!
Oh man, clean your grill grate! By all means use a wire brush, but when it's hot, long tongs, paper towel, and canola oil and wipe it down. Your grate shouldn't be black!
I'm sorry dude but when I take a bite of steak it's not baby bites like you're taking. I'm taking a man's bite which is a lot difference in what you're taking. Man up and eat a steak like a man eats a steak and then give me your opinion.
This is called seasoning. There is no such thing as a "Dry Brine". By definition a Brine is a high-concentration solution of salt (NaCl) in water (H2O).
Quick question. What happens after you put salt on a steak? It’s sweats because the salt draws out moisture. Then what? That moisture devolves the salt...into a what? Right a solution. That’s salt solution, a brine, then gets reabsorbed into the steak. Soooooooooo. Yea haha
watching this because i’m in bed and just remembered i left my steak in the fridge for 2 days 💀 hopefully it’ll be okay tomorrow
Just found this channel. I'm hooked and binge watching. Love the videos. Keep up the great work.
Seems like they should be cooked different times. 3 days salt fermentation already tendered the meat and also reduced amount of water inside. So less temperature/less cooking time.
Otherwise great video!
Great experiment, I’m learning so much from this channel!
We love getting feedback like this, thank you!
I prefer a 24 hour dry brine over anything! Still juicy but you also get that beautiful crust
Bro the next one you got to try is a salted wet brine for 1 and 2 and a 3-day wet brine
Cool channel my man. Congrats on the success
Coarse Kosher Salt, a little Crushed Rosemary, 24 hours in the Fridge - Always Best Ever!!!
For the 3 day steak, should you not have cut off the dry/crust stuff similar to what you would do for a 25 day dry aged steak?
I did not read all the comments maybe someone said this already but you are supposed to trim the dry hard exterior of a dry aged steak before you cook it, can you redo this experiment for us? With you trimming the dried hard funky part? Thanks a lot bro love the show
Another great video. Thank you for sharing!
And thank you for the nice feedback!
Great video, previously u had mentioned a video about which salt was the best for dry brining, which salt is best?
That's the worst part of all the craziness is availability and price of meat putting a cramp on all my bbq. Should try this with a rib roast or some other larg cut
Most dry brined meat is usually trimmed after brining the same way regular dry aged meat is trimmed. This eliminates the tough exterior but of course sort of defeats the purpose to some degree.
There have been many tests on meat done using the Warner-Bratzler test on aging meat. If you want to understand aging meat here’s a wonderful place to start. jesspryles.com/dry-aging/
Watching from Australia .. love the show🇦🇺😍
Thank you for tuning in and for this nice comment!
If you are looking for a video idea. Make a super steak. A filet surrounded by a ribeye, NY Strip, and a sirloin. Wrapped in bacon. Ill bet you would get to 100k subs fast.
Great comment, this is a hilarious and brilliant idea!
This is the kind of video that would get me to subscribe! And try it myself 😂
Some people don't realize that it's called dry brine for a reason. It's to pull the water out of the steak. The juiciness of a steak comes from fat. That's why a tenderloin is the best steak ,but not to dry brine.
Thanks for the great videos, but I can't figure out why you are using equal volumes of salt. The salt amount should be based on the mass of meat, not volume of the measuring spoon. When I salt meats, I use about 1% by mass, so a 600g steak would get 6g of salt.
This was perfectly timed, because I have a couple of steaks in my fridge and was going to dry brine them, and now....there is no time like the present!!!
this was the 1st video I watched and definitely became a subscriber, Im wondering if it would enhance the flavor if when dri brining you wrapped the steak in cellophane or put it into an air tight baggie or container
I have been dry brining everything since watching the other video you mentioned, which I watched about two weeks ago. I wonder how a ribeye would do under these same conditions? I've done the whole Costco ribeye roast thing too. That was awesome all by itself. Anyway... ribeye 1, 2 and 3 day dry brines would be interesting, I think. I've done the one day. Love it.
A ribeye or strip steak would have been our preference for this experiment for sure, just hard to buy bulk beef at the market during quarantine. Thx for the comment!
@@Redmeatlover Understood. Thanks!
Ribeye will probably be better and easier to grill due to the higher fat content. It will keep the steak more moist throughout the process, especially on the 3 day.
Gracebeliever077 I just tried it with a 2 1/2” ribeye verses a 2” porter house steak. The ribeye was incredible, very tender and pack with flavor. The porter house was less flavorful and the steak was tough on the top loin (Strip steak) side although the tenderloin side was perfect.
@@TheGreatConstantini I have had a similar experience with a Porterhouse once. But that was because I was getting a lower grade of beef. It was at that point I educated myself on its various classifications. I was not aware of the ranking of Prime, Choice, Select, Standard, Commercial, Cutter & Canner. But once I began using a more careful selection of the meat, I found that often the problems disappeared. I have come to realize, recently, that Costco has the best beef for my taste. Even better than a Fresh Market (if you're familiar).
No point in brining a beef tenderloin....its tender already. Salt just toughens it. Would be more appropriate for a less tender steak like sirlon. Informative video.
Love the show and learning a lot thanks for sharing
Thank you for letting us know, much appreciated!
In the 1,1,1 video (made me subscribe), I think you said you used 1/2 tbsp, and this time you said 1/2 tsp for each. Was it because of some difference in the steak? Thanks for your videos - just found you while trying some pan seared steak at home for the first time and I'm learning a lot! Thanks for all the info!
Nothing like a brined steak if you do it right. Salt it overnight, just like you would a regular steak, smoke it, then reverse sear it. Nothing compares.
I have a suggestion for another experiment. Suppose I have a steak rub that contains salt. I can't dry brine a day ahead, then add my rub, as the meat will end up being too salty. Will I get the same beneficial effect that you get by salting a day before, or even a more positive one, if I put the rub on and let it sit out in the fridge for a day then cook it?
Good question, we haven’t tried that one yet.... if you do give it a go, we would love you to post your findings for our community!
I dry brine my steaks with different rubs all the time and they come out amazing. I like rubs cause you can season more generously than just salt and pepper. And it’s way more flavorful. I also usually dry brine for at least 3 days to really get that dry exterior. I even let it go for a week max and I love that beef jerky like flavor he was describing lol
Did you leave the steaks our for 1 hour before placing on the grill?
I actually tried dry brining after I watch the 1,1,1 video the other day. My wife and I both felt it was way too salty. I don't know how anyone would enjoy a steak or anything for that matter that is that salty. I did it exactly like you did for 1 hour and it was pretty horrible. Maybe I did something wrong but I don't think so.
Thanks for commenting and letting us know and, of course, hate to hear about the less than ideal outcome. The steaks used in the referenced video were very thick steaks so if you used the same amount of salt on thin steaks, that could have an impact.
If you used regular table salt rather than kosher salt, that would do it also
Damn covid. I would have liked this with ribeyes. I feel like the more you dry brine, the less cook time or heat you need, because less water
Next video post meat scare. Same experiment but with different cuts.
👍
Steak is too small for 3 day dry brine I only do tomahawk for tht long I salt ever 12 hrs n flip best steak ever
Next time just reduce the outside skin lightly so you can better a more accurate flavor profile. You did a very short dry age so I think your results could be even better!
Oh man, clean your grill grate! By all means use a wire brush, but when it's hot, long tongs, paper towel, and canola oil and wipe it down. Your grate shouldn't be black!
Looks medium
I'm sorry dude but when I take a bite of steak it's not baby bites like you're taking. I'm taking a man's bite which is a lot difference in what you're taking. Man up and eat a steak like a man eats a steak and then give me your opinion.
Every one of those steaks looked terrible. Honest
This is called seasoning. There is no such thing as a "Dry Brine". By definition a Brine is a high-concentration solution of salt (NaCl) in water (H2O).
Quick question. What happens after you put salt on a steak? It’s sweats because the salt draws out moisture. Then what? That moisture devolves the salt...into a what? Right a solution. That’s salt solution, a brine, then gets reabsorbed into the steak. Soooooooooo. Yea haha
I'm vegan