Can anyone give some insight into how you might dry-age or dry-brine a steak?

I was gifted a pack of Omaha steaks for Christmas which I absolutely hate the quality of. I have two top sirloin and two "filet mignon" pulled out for dinner. I want to find the best way to get these crap cuts as tender and flavorful as possible.

What I plan to do is salt them heavily with sea salt and let them sit out for an hour to rest, at which point I will rinse the excess salt from them and rub them with olive oil and season with a small amount of salt and good amount of black pepper. I'll let them sit chilled like this for a few hours before grilling later tonight.

If anyone has any better way to do this, PLEASE let me know!

Come on steak experts, help me out!

By salting them for at least an hour before cooking, you're doing the best thing you can do! The steaks will be unbelievably flavorful inside and out. That time gives the salt enough time to draw the moisture out, and then back into the steak. No need to over salt, just a good solid sprinkling of salt is fine.

Dry the steaks before salting, and before cooking as you mentioned. Also, no need to let the steaks come to room temp, no real benefit. Lastly, best way to grill is to slow cool them first, away from the flame, until they're close to your desired temp (~130-135 for med rare). Then put over the flames to finish them up for a very short time, just enough to get some crust and brownness on them. Pull at 130-132 and let rest for 5-7 mins before cutting into them.

Profit!!

Thanks!

My experience with Omaha "Steaks" is that you don't have time to cook them indirectly. Just sear them on both sides and they will be cooked through. Also, skip the oil, you don't need it.

[This message has been edited by Sooner Born (edited 12/29/2013 6:49p).]

Agreed no oil necessary...and no personal experience w/ Omaha steaks so I absolutely defer to Sooner's experience for sure.

Not kidding...my filets might have been 3/4" thick...and that's being generous.

They were decent tasting and fork tender...just not much and not thick enough.

[This message has been edited by Sooner Born (edited 12/29/2013 7:22p).]

I get a yearly shipment of Omaha steaks every year for Christmas from my wife's grandfather. I appreciate the gesture, but wouldn't be disappointed if he stopped with the gift. I just use the steaks for kabobs, tacos and steak sandwiches.

Yeah I appreciated the gift for sure, but the meat is mediocre at best.