Dry Brine Steak: Salt Amount and Time

A dry brine for steak is salt applied to the surface with no water. The calculator's default is 0.31% of the steak's weight, about 1/2 teaspoon of Diamond Crystal per pound. For 1 lb (0.45 kg) of steak that is 1.4 g (0.05 oz) of salt, salted for 1 to 4 hours in the refrigerator.

Sources for steak disagree on both the amount and the time, so this guide lists three amounts. A dry brine adds no water to the steak, and wet versus dry brine compares it with soaking in salt water.

Salt amount

The times and amounts below apply to steaks 1 to 1 1/2 inches thick. Weigh the steaks before salting.

• Light, 0.31%: about 1/2 teaspoon of Diamond Crystal per pound, 1 to 4 hours. AmazingRibs gives 1/2 teaspoon of kosher salt per pound, refrigerated 1 to 2 hours, or 2 to 4 hours for deeper penetration. Char-Broil gives the same amount at about an hour per inch of steak. This is the default because it is the lowest amount the sources give.
• Standard, 0.62%: 1 teaspoon of kosher salt per pound, 12 hours uncovered. The Kitchn salts a three pound steak with 1 tablespoon and refrigerates it overnight on a rack.
• Full, 0.93%: 1 1/2 teaspoons of kosher salt per pound, 45 minutes to 1 day, uncovered in the refrigerator. This is ATK's amount.

The sources differ on how much salt a steak needs. AmazingRibs and Char-Broil give 1/2 teaspoon per pound, The Kitchn gives 1 teaspoon and ATK gives 1 1/2 teaspoons. None of the light sources names a salt brand, so the calculator reads "kosher salt" as Diamond Crystal, the lightest of the three common salts. A teaspoon of Diamond Crystal weighs 2.8 g, Morton kosher 4.8 g and table salt 6 g, so weigh the salt when you can.

Salt and time by weight

Amounts are by weight first, then by volume for each salt type. The same volume of different salts weighs different amounts, and the kosher versus table salt guide explains the difference.

Light, 0.31% (default)

Standard, 0.62%

Full, 0.93%

How to dry brine a steak

1. Weigh the steaks and find the row for your weight and salt type.
2. Measure the salt, preferably on a scale, and spread it over all surfaces of the steaks.
3. Set the steaks on a wire rack over a rimmed baking sheet and refrigerate them uncovered at 40°F (4°C) or below for the time in the table.
4. Cook the steaks without rinsing them. AmazingRibs says not to rinse the salt off.
5. Check the temperature when you cook. FoodSafety.gov lists 145°F (63°C) with a 3 minute rest for beef steaks and roasts.

Choosing between the three amounts

The three amounts differ in more than salt. The light amount has the shortest time and is the lowest amount any steak source gives, so it is the lowest-salt starting point when you are unsure how salty you like a steak. The standard amount is a single tested overnight time from The Kitchn, and the author reported the steak seasoned well inside. The full amount is three times the light amount by weight and has the widest window, 45 minutes to 1 day, from ATK.

Pick one amount and use the window in its own table. Each window comes from the source that gave that amount, so a time from one table is not a tested time for another amount.

Covered or uncovered, and the time window

The steak sources leave the meat uncovered in the refrigerator. AmazingRibs and The Kitchn set it on a rack, and ATK does not mention a rack. ATK says to pat the steaks dry because surface moisture inhibits browning, and that the cold, dry air of the refrigerator helps even more moisture evaporate.

The sources differ on time. AmazingRibs gives 1 to 2 hours for steaks and 2 to 4 hours for deeper penetration, The Kitchn uses 12 hours and ATK allows 45 minutes to 24 hours. ATK's salting chart also salts steaks for 1 hour at room temperature, and the calculator does not list that time because it lists refrigerator times only.

How salt changes the steak

Salt on the surface draws moisture out of the meat, the moisture dissolves the salt, and the brine is reabsorbed. AmazingRibs says the salt also alters the proteins so they hold more water through cooking. ATK says salting suits meat that is already fairly juicy or well marbled, and that no moisture is added to the outside, so browning is not hindered.

Practical problems

• The steak is too salty: Check the amount and the later salt. The Kitchn author's 12 hour steak was too salty because of a second salting. Skipping it is the author's recommendation.
• The surface will not dry: The steak sources leave the meat uncovered in the refrigerator so the surface dries, and ATK links that dryness to better browning. Keep it uncovered.
• Thicker steaks: The times apply to steaks 1 to 1 1/2 inches thick. The calculator accepts 0.5 lb (0.23 kg) to 3 lb (1.36 kg) in total weight.
• Not sure which amount to pick: Start with the default and adjust the next time. The over-brining guide explains why time and amount both affect saltiness.

Safety and sodium

Keep the salted steaks in the refrigerator the whole time, and read the brining food safety guide for handling. For a larger cut cooked as a roast, the dry brine prime rib guide covers a longer window. Pork chops are covered in the dry brine pork chops guide, and every dry brine food is in the dry brine time chart. Use the calculator for your own weight.