Should I dry brine steak before sous vide?

Yes, you should always dry brine steak before sous vide. This step allows salt to penetrate deep into the meat, enhancing both flavor and texture. It also helps create a dry exterior, which is key for a rich, golden sear after cooking. If you're aiming for steakhouse-level results at home, dry brine steak before sous vide is the way to go.

Do you salt steak before or after sous vide?

Salt your steak before sous vide—ideally as a dry brine. This gives the salt time to fully absorb and season the meat. Salting after sous vide won’t deliver the same depth of flavor. Dry brine steak before sous vide for the best overall results, and add a light sprinkle of finishing salt after searing if desired.

Should I rinse steak after dry brining for sous vide?

No, rinsing is unnecessary and not recommended. After you dry brine steak before sous vide, simply pat it dry with a paper towel. Rinsing would remove the flavorful salt that’s already absorbed. A dry surface also helps you achieve a better sear.

Can you dry brine any cut of steak before sous vide?

Yes, most cuts benefit when you dry brine steak before sous vide. Ribeye, strip, sirloin, filet, and even tougher cuts like flank or chuck all improve in flavor and texture. Just adjust the brining time based on thickness—longer for thicker cuts.

Dry Brine Steak Before Sous Vide: 5 Key Steps for Bold Flavor

Description

A flavorful sous vide steak made even better with dry brining. This method ensures deep seasoning, tender texture, and a golden sear every time.

Ingredients

Scale

2 ribeye steaks, 1.5 inches thick

2 tbsp kosher salt

1 tsp black pepper

1 tsp garlic powder (optional)

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Instructions

1. Place steaks on a wire rack over a tray.

2. Sprinkle kosher salt evenly over both sides of each steak.

3. Refrigerate uncovered for 12 to 24 hours.

4. Pat steaks dry with paper towels—do not rinse.

5. Vacuum seal steaks or place in zipper bags using water displacement method.

6. Sous vide at 129°F (54°C) for 2 hours.

7. Remove from bags and pat dry again.

8. Sear on a hot skillet or grill for 1-2 minutes per side until crust forms.

9. Rest 5 minutes before slicing and serving.

Notes

Dry brining is ideal for thick steaks like ribeye or strip.

Avoid salting immediately before sealing—give it time to absorb.

Use a cast iron pan for best sear results.

Prep Time: 15
Cook Time: 120
Category: Main Course
Method: Sous Vide
Cuisine: French-American

Nutrition

Serving Size: 1 steak
Calories: 650
Sugar: 0g
Sodium: 750mg
Fat: 45g
Saturated Fat: 20g
Unsaturated Fat: 23g
Trans Fat: 0g
Carbohydrates: 0g
Fiber: 0g
Protein: 60g
Cholesterol: 140mg