Dry brining is a very simple process that's similar to dry aging but takes way less time and is a lot less complicated. It's basically how you make a $20 steak hit like a $50 dollar steakhouse steak. The process is simple: Dry your steak off with a towel and apply an even coat of your favorite salt. Kosher, table grind and flaky salt all work. Just don't go crazy because there is such a thing as too much salt. Salt a reasonable amount without leaving bare spots on the steak. Place the steak on a rack with grate and leave it in your fridge for 12 to 36 hours, uncovered. You can go longer or less. That's just the happy zone that works best for my tastes. What does this do? At first, it draws moisture from the steak. That moisture combines with the salt and forms a brine on the surface that slowly reabsorbs into the meat. This is a good thing because you are seasoning the inside of the meat, not just the outside. This improves flavor, juiciness and adds a little bit of tenderness but best of all, you get the most amazing pan sears because moisture is the enemy of a good crust. In the video, the steak that was salted just before cooking was pretty one dimensional and boring. The 12-hour and 24-hour steaks were pretty similar in crust and flavor. Both were miles ahead of the salt and cook steak. To be fair, these steaks were pretty thin. I think the difference between a fat ribeye dry brined for 12 hours vs a 24 hour ribeye would be much more noticeable. Anyway, once you try this, you'll be hooked if you did it right!

Beef and Broccoli topped with Sriracha and Teriyaki Sauce 🌶️Beef was Crocked all night in Beef Broth, Sriracha, Fresh Garlic, Scallions, Toasted Sesame Oil, Soy Sauce, and Brown Sugar. 🥦 Broccoli’s jumped in this morning

Eagles fans broke out into a chant at the Opry the night before the Eagles-Titans game 🦅🎶 Nashville is officially Philly territory! #FlyEaglesFly @opry