Dry Brined Truffle & Thyme KC Strip Steak (Edit recipe)

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Dry brining is my favorite way to prepare steak (even pork chops) and adding a kiss of truffle and thyme takes it over the top! Why dry brine you may ask? It deeply seasons the meat, locks in moisture, and tenderizes it for a juicy, flavorful bite. By allowing the surface to dry out, it also helps create a beautiful crust when cooked. Elevating the steak’s flavor, texture, and appearance. I used the White Truffle Salt from Texas Salt Co - so delish! (if you’re new to a truffle flavor, use 1 tsp instead of 2) -- also featured here: KC Strip Steak from Bachman Family Farms.

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	924
Fat:	89 g
Carbohydrates:	5 g
Protein:	33 g
Cholesterol:	210 g
Sodium:	2543 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated for total recipe.

Serves: 1-2

Ingredients

dry brine

1 whole KC Strip Steak - Bachman Family Farms
1 clove Garlic, approx 1 tbsp, finely chopped
1 - 2 tsp White Truffle Salt - Texas Salt Co.
1 - 2 tsp Kosher Salt

to cook

1 - 2 Tbsp Avocado Oil
2 - 3 Tbsp Unsalted Butter
2 cloves Garlic, slightly smashed
2 - 3 whole fresh Thyme, 2-3 sprigs of thyme

herbed butter

3 Tbsp Salted Butter
1 Tbsp fresh Thyme
1 Tbsp fresh Rosemary
1 clove Garlic, finely chopped

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place a small baking rack on top of a baking sheet. Wipe steak dry with paper towels.
Prepare dry brine, by chopping garlic very fine, then sprinkle on 1 tsp of the truffle salt. Use the side of your knife to press down and crush the garlic. Keep chopping and smashing with the knife until the garlic reaches a smooth consistency. Add the fresh thyme and remaining truffle salt and chop to combine.
Season/sprinkle the steak liberally on all sides with dry brine, including the fat cap. Follow that with sprinkling 1 tsp of the kosher salt all over the steak massaging into all sides of the steak, using the additional 1 tsp kosher salt as needed. Be sure to make a few vertical cuts in the fat cap as well. This will keep the steak from curling on that side when you cook it.
Place the baking sheet in the refrigerator for 4-6 hours at a minimum, optimally overnight, allowing the salt/brine to make the magic happen. The baking rack allows airflow on both sides of the steak, essentially creating a "skin" on that steak. You’ll know your steak is ready when the surface is no longer tacky.
Remove steak from the refrigerator for 30-45 minutes before cooking to allow it to come to room temperature. A cold piece of meat hitting a hot pan is not great– the meat will seize up because of the temperature change and create a tough steak. Because there is thyme/garlic in this brine, you can wipe off any excess as needed before cooking.
While steak comes to room temperature, prepare the herbed butter by chopping the herbs and garlic together, then stirring into the softened butter, set aside.
Heat your cast iron pan over medium-high to high heat until it’s very hot. Add the oil and heat until it begins to shimmer. Place the steak in the skillet and let it sear without moving it for 2-3 minutes, or until a deep golden-brown crust forms. Flip the steak and repeat on all sides of the steak, including that fat cap! Check the temperature* and continue to cook as needed.
Once your steak has a crust on all sides, reduce the heat to medium. Add the butter, garlic, and herbs to the pan. Tilt the pan slightly and use a spoon to continuously baste the steak with the melted herbs/butter. Basting for about 45-60 or until your desired temperature. Basting adds extra flavor and richness, so don't skip it!
Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes before slicing. This lets the juices redistribute and keeps it juicy. Slice against the grain and serve with herbed butter, feel free to melt it and drizzle over the top as needed.