Why you should wait after salting steak.
Why you should wait after salting steak. is a medium American recipe that serves 2. 650 calories per serving. Recipe by J. Kenji López-Alt on YouTube.
Prep: 44 min | Cook: 20 min | Total: 1 hr 19 min
Cost: $34.76 total, $17.38 per serving
Ingredients
- 2 pieces Ribeye Steak (12 oz each, about 1.5‑inch thick, room temperature before cooking)
- 1 teaspoon Kosher Salt (coarse, for dry brine)
- 0.5 teaspoon Freshly Ground Black Pepper (optional, for finishing)
- 1 tablespoon High Smoke Point Oil (grapeseed, canola, or avocado oil; for searing)
- 1 tablespoon Unsalted Butter (optional, for basting at end of sear)
- 2 sprigs Fresh Thyme Sprigs (optional, adds aroma during basting)
- 1 clove Garlic Clove (crushed, optional, for basting)
Instructions
Pat the steaks dry
Place each steak on paper towels and pat both sides until no surface moisture remains.
Time: PT2M
Apply kosher salt
Sprinkle 1 teaspoon kosher salt evenly over each side of the steaks.
Time: PT2M
Rest (dry brine)
Place the salted steaks on a wire rack set over a sheet pan, uncovered, and let rest at room temperature for 40 minutes (or refrigerate uncovered for up to 24 hours).
Time: PT40M
Preheat the skillet
Put the cast‑iron skillet on high heat and let it become smoking hot, about 5 minutes.
Time: PT5M
Add oil
Add 1 tablespoon high‑smoke‑point oil and swirl to coat the bottom.
Time: PT1M
Sear the steaks
Lay the steaks in the skillet without moving them. Sear 2‑3 minutes, then flip and sear the other side 2‑3 minutes for medium‑rare. In the last minute add butter, thyme, and crushed garlic; baste continuously.
Time: PT6M
Check internal temperature
Insert the thermometer into the thickest part; aim for 125 °F for rare or 130 °F for medium‑rare (it will rise 5 °F while resting).
Time: PT1M
Rest before serving
Transfer steaks to a cutting board, tent loosely with foil, and let rest 5 minutes.
Time: PT5M
Slice and serve
Slice each steak against the grain into ½‑inch slices and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 650
- Protein
- 55 g
- Carbohydrates
- 0 g
- Fat
- 45 g
- Fiber
- 0 g
Dietary info: Gluten-Free, Keto, Paleo
Allergens: Dairy
Ingredient Substitutions
- Instead of Ribeye Steak: New York strip, Sirloin steak
- Instead of Kosher Salt: Sea salt
- Instead of Freshly Ground Black Pepper: White pepper
- Instead of High Smoke Point Oil: Vegetable oil, Avocado oil
- Instead of Unsalted Butter: Ghee
- Instead of Fresh Thyme Sprigs: Rosemary sprig
- Instead of Garlic Clove: Garlic powder
Equipment Needed
- Cast Iron Skillet
- Tongs
- Paper Towels
- Instant‑Read Meat Thermometer
- Cutting Board
- Sharp Knife
Critical Steps — Do Not Skip
- Pat the steaks dry
- Apply kosher salt
- Rest (dry brine)
- Preheat the skillet
- Sear the steaks
- Rest before serving
Chef Tips from the Video
- Use a well‑seasoned cast‑iron skillet for the best heat retention.
- Let the steak sit at room temperature for 20 minutes before searing to ensure even doneness.
- Finish with a quick butter‑thyme basting step for added richness and aroma.
Troubleshooting
Steak surface is still wet after the rest period.
Pat the steak dry again with fresh paper towels before searing; excess moisture will steam the meat and prevent crust formation.
No crust develops on the steak.
Make sure the skillet is smoking hot before adding the steak and avoid moving it during the first 2‑3 minutes.
Steak is overcooked despite short sear time.
Reduce heat slightly or shorten the sear, and always rely on an instant‑read thermometer rather than visual cues alone.
Storage
Refrigerator: Cooked steak can be stored in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freezer bag; freeze for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Dry‑brine the steaks up to 24 hours ahead; keep uncovered in the fridge.
- Seasoning can be applied the night before for deeper flavor.
- Allow the steak to come to room temperature for 20 minutes before searing for even cooking.
Frequently Asked Questions
What is the cultural significance and history of dry‑brined steak in American cuisine?
Dry‑brining, also known as a "pre‑salt," became popular in American steakhouses in the early 2000s as chefs sought a simple way to boost flavor and juiciness without a traditional wet brine. Kenji’s method builds on that tradition by emphasizing the science of osmosis and protein relaxation.
How does dry‑brining differ from a traditional wet brine for steak in American cooking?
A wet brine submerges meat in salty water, which can dilute flavor and add extra moisture. Dry‑brining uses only salt, drawing out water that later reabsorbs, concentrating flavor and preventing the steak from becoming soggy.
What regional variations of seasoned steak exist within United States cuisine?
In the Southwest, steak is often rubbed with chili powder and cumin; in the Midwest, a simple salt‑and‑pepper crust is classic; New England steakhouses may finish with a herb‑butter glaze. Kenji’s dry‑brine method works as a universal base for any regional twist.
During which American celebrations is a perfectly cooked steak traditionally served?
Steak is a centerpiece at Fourth of July barbecues, Thanksgiving side dishes, and many holiday dinner tables in the U.S., especially in regions with strong ranching heritage.
What authentic traditional ingredients are used in a classic American steak versus acceptable substitutes?
Traditional American steak seasoning is simply kosher salt and black pepper. Kenji adds optional butter, thyme, and garlic for richness, but you can substitute rosemary for thyme or ghee for butter without losing the core flavor.
What other American side dishes pair well with this dry‑brined steak?
Classic pairings include creamy mashed potatoes, roasted asparagus, a simple arugula salad with lemon vinaigrette, or a baked potato topped with sour cream and chives.
How has the technique of dry‑brining steak evolved over time in American culinary practice?
Originally a professional kitchen shortcut, dry‑brining entered home cooking after food‑science blogs highlighted its benefits. Kenji’s videos popularized the precise timing (40 minutes to 24 hours) and emphasized the importance of a dry surface before searing.
What are the most common mistakes to avoid when making dry‑brined steak using Kenji’s method?
Common errors include searing a wet steak, under‑salting (which reduces flavor), overcrowding the pan (steaks steam instead of sear), and skipping the final rest, which leads to juice loss on the plate.
Why does this dry‑brined steak recipe use a short 40‑minute rest instead of a longer overnight brine?
Kenji shows that 40 minutes is enough for the salt to draw out surface moisture and begin protein breakdown, while longer rests deepen flavor without over‑drying. An overnight brine is optional for extra seasoning depth but not required for a great result.
What does the YouTube channel J. Kenji López-Alt specialize in?
The YouTube channel J. Kenji López-Alt specializes in science‑based cooking tutorials, detailed technique breakdowns, and recipe development that focus on making restaurant‑quality dishes accessible to home cooks.
Last updated: August 20, 2026
