Dry Brine a Wagyu Steak?


 
GrantT

GrantT

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So, having a nice birthday steak dinner tomorrow. Alongside a nice NY Striploin being done over charcoal I am also going to sear (on a cast iron plate) a piece of Wagyu as a treat too. So, while I almost always dry brine thicker, beefier steaks, I am not 100% sure the optimal prep for a Wagyu steak. This is not a thick cut - maybe about the thickness of a deck of cards. What say you? Any other ideas or suggestions?
 
Idk, only had a couple of them. Maybe just room temp then a quick hot sear, hard to go wrong w simple.

I’m sure however it’s done w be great
 
Unless it’s a specific marinade I’m using, I dry brine all my steaks for grilling. I think the crust turns out better when I do, even Waygu.
 
To me dry bring beef draws out the moisture that I prefer to leave in till I eat, a quick sear is supposed to lock in juices, what happens if no juices? also a sears not always needed for a great cut of beef imo, the spices and perfect temp mean more to me. Happy Birthday hope you have a great day
 
My experience with dry brining is usually a juicier more tender steak. Can’t say I’ve noticed a texture change, though I usually only dry brine a steak for 2-8 hours. I’ve dry brined several American Wagyu steaks too.
 
Yeah, I have tried just a couple hours, (well first I did an 8 hr) and IMO that was yukko. Then I tried a 2 hr, then a 1 hr, and was not at all pleased with any of it. Meat had weird texture, (flavor was "ok") but did not like the flaccid rubbery texture. I prefer a nice seasoning well timed, (S&P) with my cooking method that gives me a tender juicy and nice crust every time, that is well seasoned.
I don't go in for incinerating them, or having magic marker lines. Means nothing to me. Just a well seasoned crust, with temp around 130 for strips and 135 to 140 for ribeye (gives the connective tissue and fats better rendering time) on ribeye
 
Well, I'll post some steak pics in a while on the NY and Wagyu, but started out with a little appetizer...broke the tip of my shucking knife damn it!! Oh well..nothing a quick pass on the grinder won't hide/fix.

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Oysters are from PEI and Nova Scotia. They were amazing. Lemon juice, hot sauce, and mignonette....the mignonette remain my favorites! Mignonette was nothing but a good red wine vinegar, lots of shallot, and black pepper. Love it.

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So, as things typically happen, as dinner approached and final prep being done, ran out of cycles to take too many pics, but here is close the final cook of the steaks....the NY was mostly seared directly over the coals that were on the lower level, and the wagyu was done on the cast iron searing pan that was also down there for some time but was getting too hot.....so moved them up to coast a while....tossed some fresh rosemary and thyme on the NY for some extra flavor... Nothing but salt/pepper on the wagyu.

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Then...to TOP off the dinner, my wife, with the help of the neighbor, managed to do a lobster tail cook without my knowledge and have it ready perfectly timed to toss on the plate...

So, now do we not only have leftover beef for tomorrow, I got LOBSTER too!! Wow...what a dinner. Had a nice bottle of French Pinot Noir to wash it down and have to say one of the better meals of my life just eaten...

Bottom line on the Wagyu though....I love the taste and texture. Dry brine was great for both, but pretty well on price alone, would not purchase again. The wagyu was extra sweet and rich and really delicious, but I could live without it - the only reason why...is that for the price, I would take a lobster tail as a side to a good AAA or prime steak over the cost of just having wagyu. There is just something about that combo...


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MikeCantell said:
To me dry bring beef draws out the moisture that I prefer to leave in till I eat, a quick sear is supposed to lock in juices, what happens if no juices? also a sears not always needed for a great cut of beef imo, the spices and perfect temp mean more to me. Happy Birthday hope you have a great day
Click to expand...
If that's the case, then you're not brining it long enough. It can't be rushed.
Initially, the salt draws out the moisture but, through diffusion,(the meat reabsorbs the salty liquid to maintain balance between the levels of salt on the surface, and interior, of the meat.
If you cook the meat when the surface is still wet then yes, you will loose some moisture. If you wait until the meat surface is dry, (~ 45 minutes to an hour for most steaks), you'll end up with juicy, nicely seasoned steak.
 
What's with all the green stuff on that plate.....we had no talk of such things......steak with a side of steak!!!! ;)
Jokes aside, looks very satisfying.
 
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