Murray River Salt Dry Brined Steaks

1. Dry Brine One Steak (Recommended):

Pat both steaks dry with paper towel. Generously season one steak on all sides with Murray River Salt. Place it on a wire rack over a plate or tray and refrigerate uncovered overnight (or for at least 4 hours). This draws out moisture, enhances flavour and improves texture. Leave the second steak unseasoned for now.

2. Before Cooking:

Remove both steaks from the fridge 30-60 minutes before cooking to come to room temperature. Pat dry again if needed. Just before grilling, season the second steak with Murray River Salt only.

3. Grill the Steaks:

Heat a grill or cast-iron pan to high. Cook both steaks side by side using the same timing and heat for a fair comparison – around 4-5 minutes per side, depending on thickness and doneness preference. Rest for 5 minutes before slicing.

4. Taste the Difference:

Serve the steaks side by side and taste test. Expect a deeper umami flavour, better crust, and juicier texture on the dry brined steak.