Alton Brown's Method For Drying Steak In The Fridge Uses This Household Gadget - Tasting Table

"In a video shared to his YouTube channel, he starts by putting the steaks on a wire cooling rack over a baking sheet and sprinkling them liberally on each side with kosher sea salt. The salt will draw out moisture in the steak and then mix with that moisture to create a brine that both seasons the meat and helps it develop that nice, even crust on the outside as you cook it."

"He places a small, rechargeable fan inside the fridge, right in front of the baking sheet containing the steaks. As the steak sits in the fridge, the fan maintains a continuous flow of air around the meat. This prevents any moisture from building up on the surface of the meat and dissipates heat to maintain a consistent temperature and prevent spoilage or mold growth."

"This is long enough to allow the enzymes in the meat to break down muscle fibers and connective tissues for enhanced tenderness, as well as achieve a richer, more flavorful steak."

Dry-brining steak involves placing it on a wire cooling rack over a baking sheet, seasoning generously with kosher sea salt, and refrigerating uncovered for 8-12 hours. The salt draws out moisture and creates a brine that seasons the meat while enzymes break down muscle fibers and connective tissues, enhancing tenderness and flavor. A small rechargeable fan placed in front of the steaks maintains continuous air circulation, preventing moisture buildup and maintaining consistent temperature to avoid spoilage. This method works for any large steak cut, from expensive New York strips to budget-friendly options like flat iron or sirloin, significantly improving quality and taste.

Read at Tasting Table