“So That’s How They Do It!” Cooking Tricks of Celebrity Chefs Revealed!

  • by Omaha Steaks
The chef's secret to a tender, juicy steak using aged steaks, like these NY strip steaks and dry brining with coarse sea salt and fresh ground black pepper
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Want the chef’s secret to cooking a restaurant-quality steak dinner at home? All you need is perfectly aged steak, one simple ingredient, and a little patience to experience the tenderest, most-flavorful steak of your life. This is next level steak cooking! You won’t believe how simple it is to enjoy a tender, delicious, restaurant-quality steak any night of the week.

Chef’s Secrets to a Tender, Juicy Steak

Use Perfectly Aged Steak

For the best steak experience possible, start with the best beef. Omaha Steaks beef is hand-selected for integrity, quality, and marbling and is aged for at least 21 days – an old-world butcher’s art that naturally results in a more tender steak. At your local grocery, most of the steaks are barely or never aged. Each cut will be placed in the display case with a guess at when you might buy it, but you’ll never know exactly when your steak was cut or when it’ll taste best. 21 days is proven to be the optimal moment of tenderness and flavor – we guarantee every steak is aged at least 21 days and then flash frozen to maintain that perfection until delivery. With over 103 years of experience, we know beef.

Don’t Grill Another Steak Until You Read This!

Dry brine is a simple method to brine your meat without any liquid that will result in the juiciest steak possible. It seasons the beef, tenderizes it naturally, and locks in the moisture. It is the next level of steak cooking for tender, delicious steak with a great crust every time. It takes longer than just seasoning and cooking steak, but the results are worth the wait.

How to Dry Brine a Steak

1. Thaw and Pat Dry Steaks

Start with a completely thawed steak. Our steaks are flash frozen, capturing peak flavor, and expertly vacuum sealed. You can quickly defrost them in the original packaging using the cold-water thawing method.  Once thawed, pat the steaks dry with a paper towel.

2. Season Liberally with Coarse Sea Salt and Pepper

Season the steak liberally on both sides with coarse salt and pepper. The salt crystals need to be larger than table salt. We recommend kosher or sea salt for dry brining. If desired, you can also use a rub, like Omaha Steaks Private Reserve rub, for added flavors.

“So That’s How They Do It!” Cooking Tricks of Celebrity Chefs Revealed!

3. Refrigerate 1 Hour Up to 2 Days

Once seasoned, you’ll want to place your steak in the refrigerator uncovered on a baking rack for at least one hour and up to two days to allow the salt to work its magic. A baking rack or similar is necessary to allow airflow on both sides of the steak.

4. Climatize Before Cooking

Before cooking, bring your steaks to room temperature. There is no exact science to this, however, your steaks’ temperature will rise about 2-3 degrees in 30 minutes. You do not need to add extra seasoning when dry brining your steak. It is seasoned and ready to cook. Once climatized, cook using your desired method. Download the Omaha Steaks app for an easy-to-use steak cooking timer and use our steak doneness guide to cook to your desired doneness.

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“So That’s How They Do It!” Cooking Tricks of Celebrity Chefs Revealed!

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