We’re back with another steak experiment! We recently did an experiment where we salted steaks at different intervals, and then tested the results. We salted one minute, one hour and one day prior to cooking. The steak that was salted one day in advance was hands down the clear winner in terms of taste. So we decided to take this experiment to a new level. This experiment compares steaks salted one day, two days and three days in advance and determined the best time to dry brine steaks.

How to Dry Brine Steak

We compared the color and texture of the uncooked steaks and then compared the flavor and texture after the steaks were cooked to medium rare. Each steak was salted with half a teaspoon of kosher salt and put on a wire rack in the fridge (uncovered) for their respective times. We wanted to ensure consistency between all the steaks to accurately test out this experiment.

As you can tell from the photos, the first steak or “Day 1” steak has a nice red color and soft texture. As you move down the line through the “Day 1”, “Day 2” and “Day 3” steaks, they progressively get darker in color and harder in texture. The “3 Day” steak has a really dark color and a really tough texture.

There is a huge difference between the tenderness of the unsalted steak compared to the “Day 3” steak. We were kind of nervous to try the “Day 3” steak, but we did it for you and we did it for science. Totally worth it. The “Day 3” steak reminded us of a toy that they would give a child that was supposed to resemble a steak.

Filet Mignon Taste Test

What we know is how great the “Day 1” dry brine steak tastes. It’s phenomenal, tender and great tasting. It’s everything you want it to be. Moving on to the “Day 2” steak, which is also a great tasting steak. We picked up a little more saltiness as compared to the “Day 1”. And for the moment we’ve all been waiting for…the “Day 3” steak. You’ll notice around the exterior the fibers kind of pull away, so it’s clearly going to be a little dry. It begins to taste a little bit more like beef jerky around that edge. A bite from the middle doesn’t taste bad, but is saltier and (may way say) funkier than the other two steaks.

Based upon this experiment, “Day 1” dry brine steak is the way to go. It’s going to turn out fantastic steak time after time. We encourage you to try this at home! Have you dry brined a steak for three days or even more? Let us know what you think in the comments below. Once you’ve nailed down seasoning your steak, try out this amazing filet mignon recipe. If you liked this experiment and video, subscribe to our Youtube channel so you never miss another video or experiment!