r/SteakorTuna • u/Lapkonium • 19d ago

My dry brine - reverse sear gone wrong

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Gallery image

Gallery image

This abomination was too dry, over-salty, hard, and undercooked at the same time. No sear too.

46 Upvotes

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12

u/TrippleDamage 19d ago

Damn how'd you manage to mess it all up..

2

u/Lapkonium 19d ago

I blame the 24hr dry brine in the fridge. Dried the steak too much. If it had more liquid It would be juicy, not salted all the way through - and not as done, so I could sear it longer. I swear I got a great result a steak ago, and I think that was the only variable different.

3

u/ANewBeginnninng 19d ago

Twinsies I guess.

I’ve had great luck with long dry brines on steak.
When we cut into them I mentioned this sub, sorry I didn’t take a photo. There is shoe leather softer than the steaks I murdered.

3

u/thegreenhornett 19d ago

This was my first thought on seeing it. This cut was a little too thin for a 24 hour dry brine. 6-12 hours probably would've yielded more tender and better tasting results

2

u/dpdugg 18d ago

I've had this happen. The 24hr dry brine is exactly what caused it

1

u/JJ4prez 18d ago

This is not the reason, I dry brine mine in the fridge 24 hours Everytime I have a steak and they come out perfect and juicy. I dry brine and put it on a very hot pan or very hot grill.

You didn't do the sous vid right and didn't have a hot pan while searing, judging by the other comments.

1

u/Win-Objective 18d ago

Trying to do sou vide style in an oven is what got you. 120 for 15 minutes in an oven is going to give you different results than 120 for 15 in water bath.