Dry Brined Steaks

A porterhouse steak with beautifully colored crust

Have you ever tried dry brining your steaks? Did you realize it can improve your steaks BIG TIME in many different ways? I also find this method to be even easier – all the prep work is done ahead of time! Just cook when it’s time to cook. How do we do this though? Let me explain…

What is dry brining?

In simple terms, dry brining is seasoning your steaks ahead of time. I like to do this 24 hours before I’ll cook my steaks, but you could go all the up to 48 hours if you have the patience. The method is simple:

  1. Apply a thin layer of mustard or oil (I almost always use mustard – you will not taste it once your steak cooks) all over your steak. This is being used as a binder only.
  2. Season your steak generously with our Open Fire BPS rub – you can also use any other rub you like or even just salt but this rub is my favorite for steak.
  3. Put your seasoned steaks on a rack with a tray under it so that air can flow through on all sides of the steak.
  4. Put in the refrigerator uncovered until you’re ready to cook.
Generously seasoned steak resting on a rack with a try under it, ready to go into the refrigerator to dry brine.
This generously seasoned steak is ready to dry brine in the refrigerator!

Why should we dry brine?

There are many reasons why you should be dry brining your steaks:

  1. Enhances flavor by bringing out the natural flavor in the steak.
  2. Aids in tenderizing the steak. As the salt from the rub works its way down into the steak, it will breakdown the proteins which will tenderize the steak.
  3. Better crust with a juicer steak. The dry brining process will help dry out the surface of the steak. Dry steak surface = better crust. Moisture is also locked into the steak, resulting in a juicy steak.

We’re done dry brining. How should we cook this steak? Two words: reverse seared!

Now that our 24-48 hours dry brine time is up, it’s time to cook! In my opinion, the best method to cook a steak is by reverse searing. Reverse searing is simple: just cook your steak to the internal temperature of your liking over indirect heat (aka away from the fire on a grill or in an oven), let it rest for about 10 minutes, and then sear it over very hot direct heat (aka over the fire on a grill or on the stove) to build a delicious crust.

My reverse searing method:

  1. Preheat grill or oven to 300ºF degrees.
  2. Cook steak over indirect heat until an internal temperature of 125ºF degrees. I like my steaks medium rare and the internal temperature will continue to climb once you remove your steak.
  3. Remove steak from the grill or oven and let it rest for about 10 minutes.
  4. Boost your grill to +500ºF degrees or heat a pan to medium high heat if using a stove.
  5. Sear your steak for 30-45 seconds per side, flipping as many times as necessary until you are satisfied with its crust.
  6. Note: I always cook my steaks on the grill. For searing, I love using the Kamado Joe Soapstone. If you have a Kamado Joe, I highly recommend it.
Steaks with a perfect crust searing on a grill over an open fire.
Perfectly reverse seared steaks!

Final thoughts

If you haven’t been dry brining your steaks, you need to give this recipe a shot. Once I tried this method, I never cooked steak another way again. Always dry brine! I also highly recommend the reverse searing method for cooking your steak. It’s hard to mess up with this method and the final product is a perfect steak. Try it out guys – you will not be disappointed!

A porterhouse steak with beautifully colored crust

Dry Brined Steaks

Dry brining a steak is my go-to way of preparing a steak. This process will enhance the natural flavors, tenderize the steak, give it a better crust, and make a juicier steak. After the dry brining process is completed, cook the steak with the reverse searing method to give you a steak that is as good as any top steak house!
Servings 4


  • 2 Steaks of your choice Ex: Ribeye, NY Steak Strip, Porterhouse, Tomahawk, Filet Mignon, etc.
  • Open Fire BPS Rub
  • Mustard or Oil to use as a binder


  • No less than 24 hours and up to 48 hours before you are going to cook your steaks, apply a thin layer of mustard or oil all over your steak.  The mustard or oil is only being used to help as a binder for the rub – you will not taste it in the final product.
  • Generously season your steak all over with the Open Fire BPS Rub.  Put your seasoned steaks on a rack with a tray under it so that air can flow through on all sides of the steak.  Put in the refrigerator until ready to cook.
  • When ready to cook, remove your steaks from the refrigerator and preheat your grill or oven to 300ºF degrees. Set up your grill for indirect cooking. Cook steaks over indirect heat on the grill or in the oven until cooked to your likeness.  Remove steaks and let rest for 10 minutes.
  • While the steaks are resting, boost your grills temperature to +500ºF degrees or heat a pan on medium high heat. Once steaks have rested and grill/pan is preheated, sear steaks for 30-45 seconds per side until a crust has been formed.  Flip as many times as necessary until you are satisfied with the crust.


If searing in a pan on the stove, melt a large chunk of butter right before adding the steaks.  Add aromatics like garlic & thyme to the melted butter and baste the steaks while searing.
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