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Dimitri Vassiliou and chef Greg Vassiliou run you through how we grill and dry brine our steaks. The process is easy but these basic steps are key! 1: dry brining - You salt your steak and leave it in the fridge for a few days(we let it sit for 3 days). The salt tenderizes the meat and also seasons it at the same time. Before it hits the grill we rub the steak with a mix of high burn point oil, creamy butter, margarine and diced garlic. Then we finally season with salt, oregano, and black pepper
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Dimitri Vassiliou and chef Greg Vassiliou run you through how we grill and dry brine our steaks. The process is easy but these basic steps are key! 1: dry brining - You salt your steak and leave it in the fridge for a few days(we let it sit for 3 days). The salt tenderizes the meat and also seasons it at the same time. Before it hits the grill we rub the steak with a mix of high burn point oil, creamy butter, margarine and diced garlic. Then we finally season with salt, oregano, and black pepper
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Private Chef | Parsley & Prosecco on Instagram: "the perfect 24 hour dry brined steaks! Here’s how to do it: - salt your steaks and place on a wired rack - leave them in the fridge uncovered for 24 hours - take them out 30 min-1 hr before cooking to come to room temp - pat them try, add pepper - sear on each side for 3-4 min depending on thickness - let rest - enjoy a perfectly medium rare stake 😋😋 Now I’m hungry #privatechef #drybrinedsteak #dryagedsteak"
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