We now have 20 videos in our Steak Experiment series that we've been working on over the last year and a half. If you want to watch any of the other videos in the series, here's a link to the complete playlist. kzfaq.info/sun/PLA8Sgnre4XTUBNybUoykMXUD0HffOCp0O

You have the technique down but if I can make a suggestion..... For medium rare, take the steaks off the heat at about 117 degrees before resting. That'll help prevent the steaks from getting overcooked while resting.

That was a great Crust. I like to dry Brine a minimum of 12 hours, 2 days is ideal, but knowing I have steak in the fridge for 2 Days that I can’t eat would drive me crazy. Lol

I always do a quick "dry age" of my steaks and usually 3-5 days not just one or two. Gives them a much more intense bitty flavour. Your steaks look more medium than medium rare

This works very well. I just tried a 48-hour dry brine on some ribeyes and the texture was great. I like my stakes rare (about 4-minutes total) and they came out a beautiful dark red. The texture was tender and less raw than they are without it. The brining really distills the muscle fibers for an unbelievable texture.

You should do a steak off with Guga between your cast iron garlic rosemary and his charcoal grill!

I always wondered about dry brine vs salt before cooking. Would love more of these types of videos. Subscribed!

I did not have any garlic or rosemary but I did the dry brining 3 hours and cooked and basted in butter like you showed. Wow!! It’s like restaurant flavor quality!!! I’m going to cook all my steaks like this. Thanks for the video.

Great video! I noticed that when you first put the steaks in you mentioned to not touch them. You should do a video about that and compare to flipping the meat often. I’d be curious to see and hear your results as I have found a much more even cook and smaller ring when continuously flipping

excellent video. i have an idea... i would love to see you combine sous vide cooking with a cast iron finish... Sousvide method renders an even more tender steak, however we NEED that crust. Please try a sous vide cook until RARE then flash finish in cast iron and high heat for the crust which should also push it to a medium rare final result (u can also add the following steps prior to dry brining: Jaccard steak thoroughly, cover in rock salt for an hour then remove rock salt... then season with koscher salt for the dry brine)

I'd call these steaks medium well to well done. For medium rare pull them at 115 degrees because there's carryover cooking while they rest.

6:50 I was about to dislike this entire video because I didn't see any butter ... ANYWHERE. And then you added it in.... You truly know how to make a good steak and you held me on the edge like a suspense thriller movie....... massive kudos man. You even basted them.... You let them rest for as long as you cooked them and even added some more seasoned fat on them to melt while they rested......... I'll come to your grill out party ANY TIME. I'll even buy. That butter-garlic-rosemary baste just makes the steak kick your taste buds into submission. Everything you did after was the hook line and sinker ... this is why I love grilling steaks so much. I swear you must be a Gordon Ramsay and Guga Foods fan. Even Sam the cooking guy.... You have to be. These guys make me so hungry with every cooking video, I learn so much..... and already my sweetest friend (and secret crush) put me in charge of making the steaks and burgers.

Chef Great stuff👍. My 0.02p if I may be so bold. I’m suggesting that steak is actually medium, also may I suggest oiling the steak and not the pan? Cut down on the smoking. That much heat will char your pepper, much better to pepper the steak after cooking. The full fragrance of the spice will develop on the hot meat. Great presentation, thanks.

Mythbusters is a cool idea, but you should consider whether that would be trademark infringement.

On the intro; Using a rosemary twig as a basting brush is simply brilliant! Me gonna do that, too. Me copy cat.

Hehe Costco represents! Their steaks are awesome.

Thanks for the info on this series, reminds me of j kenji alt lopez. The crust looked spot on for both. Nice job brother!

You saved my relationship !!!

Wait, literally once I sent the last comment,you put the steaks in the fridge for two days😂😂😂 Good job!

Good grief, that steak looked incredible!

It helps to add salt in the cookie sheet below the rack. This helps to draw out even more surface moisture from the steak. Flipping after the first day keeps the sides even. Also, it is okay to add a little more salt to the steak prior to cooking as some of the salt has come off as the moisture comes out of the steak. Not as much salt as one that hasn't been aged but a little is okay.

Wow that crust sounded great when you scraped the knife across it and the steaks looked great too. I just bought a Blackstone griddle and have only done one cook on it so I might have to do some steaks on it with this method. Thanks for sharing and keep up the great work

Looks more medium to me. Might be wrong but that’s what it looks like. Thanks for the video tho

Great series, Jared! I stand by that dry brine method. I wasn’t a believer until i tried it. It’s a winner if someone can wait it out lol. Cheers 🍻

I would like to start off by saying that I really love your videos! =) I noticed that you did not pat the steaks dry before salting and putting them in the fridge for 48 hours. Do you skip the towel drying due to the salt really doing all the drying over the 48 hours? Thanks so much, and keep of the great work, bro =)

Black pepper oxidizes at high heat and becomes bitter. Ground black pepper should be added after cooking

I always find my steaks too salty when I put a generous amount (like in the video). I probably put half that for dry brines beyond an hour.

I was searching dry-brined .. your thumb nail and content caught my attention. Learned a lot here!!! Thank you!!! New subscriber here!!!

One day is fine. The difference between a 1 and 2 day dry brine is negligible. If anything you're only drying it out especially when uncovered in the fridge. Stick to 1 day and enjoy your cow faster.

I love your steak journey videos! I hope eventually you make a video on how to sear the perfect steak

I tried this with two thick rib eye steaks. They were very hard and dry coming out of the refrigerator for two days. I cooked them exactly as you did in the video. These things were not tender and were so salty we couldn't eat them. They were so salty, I couldn't give them to my dogs and had to throw away. One hour of salt brine is plenty.

I’m gonna emulate the 2 day brine to the tee like this video. I been slippin in my steak game big time. At @9:18, I already notice that you’re applying more pressure with the knife in the first steak. When you cut the second steak, it looked effortless so based on that observation alone, I know that the 2 day brine works.

nice..i want to try this. i usually reverse sear my steaks.

effing love your videos, keep up the good work!

That was a cool comparison to see carried out. Only 1 thing that kept it from being a perfect video was you pulled the steaks off the pan a little late. You had the right idea with using a instant read thermometer, you just had to pull the steaks off at around 120-125 so the carry over heat would take the steaks to 130-135 after resting. My guess is that you ended up closer to 140 than 130 after the carry over heat because you said that you were pulling the steaks off at 130. They still looked like tasty steaks though and I would be totally happy, especially with the crust and butter and herb baste. Looking forward to blowing through the other videos you have in this steak series.

Now that was a fantastic experiment last week's was good too both states were perfectly cooked on the outside and looked absolutely fabulous when you cut them did not think they were going to Brown up that nicely being out in the air like that and doing that dry brine just from you talking about it I got steaks coming cuz I got to try that I do have a question for you though are you going to do another brine one but use like a saltwater solution and see what that does as well because now I'm really curious

I'm not a reverse sear kind of guy but I do always dry brine my steaks at least 2 hours ahead of time. Or longer if I have time. I did this last night with chuck eye steaks AKA Poor Man's ribeye. I patted them dry after 2 or 3 hours, finished seasoning them with ancho chili powder and black pepper and drizzle of canola Oil I steered them on both sides put some dry wood chips on the Fire and covered for just five minutes to get a hint of smoke flavor. Best damn steak I've ever had!

I learned something new. Il always salted my steaks a few hours before cooking but that's going to change.

Did the other glove fit OJ?

Awesome testing!!! Yes love the crunch and crust.. I will have to do this to my next Steak!! Great work here my friend!!! Thank you

I really love this!!! I will be buying a steak tomorrow to cook!

just found your channel. great content and put together in a way that is not only educational but highly rewatchable. Hope there are many more to come!! with regards to cast iron skillets and steaks when they aren't evenly flat do you just let that go or do you take any corrective action? thanks!

gently push down the middle of the steak for like 20 seconds to avoid that uncaramelized part in the middle. works out great most of the time

Just cooked up four new york strip steaks for my house last night in a cast iron after using this method for 14 hours. It works and the end result is easily 10 times better.

Really good results, though!! how do you feel about doing a reverse sear?

Looks great!

The first time I did this I nearly submerged my NY strip in salt and waited 3 days. I took it out of the fridge, rinsed with cold water, patted dry and cooked. My steak was so so so salty I couldn’t eat it. So don’t salt too much.

I heard that salting meat for long periods (before cooking) might reduce moisture content, resulting in a dried out texture....? Is this why you baste with butter?

Why did you add salt to it after the dry brine? After dry brining it doesn’t need any more. I’d have to take a blood pressure medication having that one lol.

Medium Rare has left the building 😅

Wouldn’t leaving them unwrapped in fridge for 2 days affect the freshness?

Looks great! Can you share the info on your pepper grinder? Looks like what I'm looking for.

Awesome looking steaks ! The sear was amazing and the center looked perfect ! I would find it hard to leave the steak in the fridge for 2 days, taunting me ! Great job !

Wow I am going to dry this dry Brining method for sure !!!

Going to try this cooking method! Thanks

I want to see you do searing with no grease (dry skillet) vs various oils (at least evoo and avocado oil) vs butter (whole and clarified). Make a pan sauce for each case, comparing fond and the flavor/mouth feel of the various greases, or lack thereof. Since you like to finish with whole butter, you could do a second set of trials starting with the above and then finishing with butter as well.

Great idea and a great experiment. But won’t the fat that renders out of each stake mingle with one another, combining the flavors from each making it difficult to tell differences in taste? Obviously texture will come through which was interesting to see.

Oh yea Im doing that next time thanks !!

Great video!!! Why did u use a different salt on the steaks? Seems like it may change the outcome

How high do you have the heat while it's cooking? Sometimes I'm afraid I may burn the steaks if I don't turn the heat down after it hits the pan.

JUst cooked a brined steak and i think i overcooked it. Came out more medium vs medium rare. Cooked a non-brined steak about a month ago and it came out perfect. I think the issue is that you cant cooked a brine steak as long as you would a non-brined steak? is that true?

Hello does the meat retain a lot of the salt and make it high in sodium. Thanks for your time!

Love your style of analysing every factor, that's my usual approach too. Two questions that came up on that episode, why don't you cover it with some cling film? Usually raw meat would absorb smells in the fridge, especially given the long duration of 48 hours. And does the better crust come with the cost of a slightly less juicy meat? The salt clearly drains the meat from a lot of moisture which is tripping on the tray underneath?

So is it safe to keep it in the fridge open ? Will it absorb the fridge odor ?

Great steaks. Peanut oil v avocado? Add a little gran garlic with salt rub?

I cant like this enough! I have been dreaming about doing these kind of videos

Surprised you don't use your range for this. It looks like a nice one.

Do you rinse the salt off of the dry brined one? Does it come out too salty if not?

Do you cover the steaks when you put it in fridge for dry brine?

Say its done dry brining for 48 hours. Should i still wait for the steaks to reach room temperature before searing it? Hope you’ll see this. Thanks!

have you tried packing your beef in Rosemary leaves for a week?

hi, can you dry brine a meat over 2days until someone order it, i worked at a restaurant?

I use the same steaks, same cast iron pan, same oil and same pink salt container lmfao, all from Costco

Pull at 125 to allow carryover cooking

Yes! Next question!

What happens when you leave steak with salt covered with saran wrap vs without.

Have you done video between fresh and previously frozen?

Any steak I ever made right I couldn't bring myself to adding garlic and butter. Just takes away from the original beef flavor I go for.

I only cook dry aged ribeye sous vide. Would never HIDE the flavor I wait for by dry brining... Gee, where's the Heinz 57?!?!?! 🤣🤣🤣🤣🤣

Ever tried salt, pepper and garlic granules on the steak for two days before cooking it? ...... Anybody? How did it compare with only salting for two days?

do you rinse the steak off before you cook it and can you cook it on a BBQ grill

Beef jerky crunch 😋

Culinary myth busters?

You're cast iron is at 600f? Isn't that about the point the seasoning burns off and leaves you with raw cast iron?

Way too salty, nuff said. Deer were coming to my front door thinking the steaks were salt licks. Not good since meat is 25% higher priced these days.

To really test the crust. You shouldn’t rest it with butter on it.

I once did a 1 day dry brine, followed by a 20min kiwi bath and OH boy. Them steaks were like butter.

I tried to dry brine with salt for 24 hours. Apparently I put to much salt on because the steaks were awful. So salty. Approximately how much salt do you use?

Awesome idea about Mythbusters

Medium

what could I do to infuse rosemarry flavor during the brine process without over doing it and without having leaf in your mouth?

Question....is the brined steak salty ? A a lot. Sal to ingest.

"Juices and.. the blood".. Myoglobin, that's the word you're looking for.

Helloo!! If i’m defrosting a vacuum sealed beef on the fridge do I need to remove in the plastic or can I defrost without the plastic? Can i dry brine while defrosting?

Looks kind of thin on camera but are you wearing a Sea Dweller?

Hi. How can I replace the advocado oil? I don't find here in my country. Thanks!

Does it matter to use kosher salt? Pink sea salt ok too?

Nice! But doesn’t the butter burn when you drop it in when it’s searing?

hey newbie here. can we do dry brine use plate instead of drying rack? what's the benefit of using drying rack?

Nice watch.