Why Your Outdoor Cooking Steaks Taste “Fine” (When They Could Be Outrageous)
Why Your Outdoor Cooking Steaks Taste “Fine” (When They Could Be Outrageous)
You know that moment: everyone’s gathered around the fire pit or BBQ, the sun’s dropping, tinnies are open, the steaks hit the grill with a big sizzle… and then the first bite is… good.
Not bad. Not amazing. Just… fine.
If you’ve ever wondered why your steaks don’t always match the vibe of your backyard setup, there’s a high chance the missing ingredient isn’t a fancy rub, a secret sauce, or a more expensive cut. It’s a simple technique that pro chefs, competition BBQ teams, and switched-on home cooks quietly rely on: dry brining.
Done right, dry brining can turn “yeah, that’s alright” steaks into “how the hell did you cook this?” steaks — especially in an outdoor cooking setup with live fire, pizza ovens, or high-heat BBQs.
In this guide, we’ll break down the what, how, where, and why of dry brining, share a quick story from the backyard, and answer common questions so you can start using this technique on your very next cook-up.
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What Is Dry Brining? The Science-Backed Secret of Better Outdoor Cooking Steaks
At its core, dry brining is simply seasoning your steak with salt (and sometimes other spices) ahead of time and letting it rest in the fridge before cooking. That’s it. No zip-lock bags full of liquid. No messy tubs. Just salt + time.
Here’s what happens behind the scenes:
1. Salt is sprinkled on the steak.
2. The salt initially pulls out a bit of moisture from the surface.
3. That salty moisture dissolves and turns into a brine right on the surface.
4. Over time, that brine is reabsorbed back into the meat.
5. The salt changes the structure of the proteins, helping the steak retain more moisture during cooking and boosting flavour all the way through.
The result?
Juicier steaks that don’t dry out as easily on the grill.
Deeper seasoning that goes beyond the outer crust.
Better browning (that tasty crust we all chase in outdoor cooking).
If you’ve ever had a steak that’s salty outside but bland in the middle, dry brining is the fix you’ve been looking for.
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A Backyard Story: From “Chewy Tuesday” to Saturday Night Steak Legend
Picture this.
It’s a regular Saturday in a WA backyard. The fire pit is glowing, the pizza oven is cooling down after a batch of margaritas, and a couple of ribeye steaks from the local butcher are waiting in the fridge.
The week before, those same steaks were cooked straight from the packet with a quick sprinkle of salt and pepper right before they hit the grill. They looked great… but the feedback around the table was:
“Bit chewy in the middle.”
“Nice, but not super flavourful.”
“Sauce helps.”
This time, things are different.
On Friday morning, the steaks get a light, even coating of salt on all sides and are left on a wire rack in the fridge, uncovered. No marinade. No oil. No magic dust. Just salt and time.
Fast forward 24 hours.
They come out of the fridge looking a little darker and slightly dry on the outside — perfect. The fire pit coals are hot, a cast iron pan is ripping, and the steaks go on for a hard sear. Two flips, a quick indirect rest over cooler coals, then a short rest on the board.
First bite? Total silence. Then:
“What did you do different?”
“This is restaurant-level.”
“Don’t ever cook steak another way.”
Same cut. Same cook. Same outdoor cooking setup.
The only change was dry brining overnight.
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How to Dry Brine a Steak for Outdoor Cooking: Step-By-Step
Here is a simple, repeatable process you can use whether you’re cooking over a fire pit, gas BBQ, charcoal kettle, smoker, or even in a pizza oven with a cast iron pan.
Step-by-step dry brine method
1. Choose the right steak
Works best with: ribeye, scotch fillet, porterhouse, T-bone, rump, tomahawk, even thick-cut sirloin.
Aim for at least 2–3cm thickness for outdoor cooking so you can get a good crust without overcooking the centre.
2. Pat the steak dry
Use paper towel to remove surface moisture. This helps the salt work better and boosts browning over high heat.
3. Salt generously (but not ridiculously)
Use a good quality kosher or flaky salt if you can.
As a rough guide: about 0.75–1 teaspoon of salt per 500g steak.
Sprinkle from a height for even coverage on all sides and edges.
4. Optional: add basic seasonings now, or later
Pepper can burn at high heat, so many cooks add it after searing.
You can add a light dusting of garlic powder or a simple rub now if you like, but avoid sugary rubs at this stage.
5. Place on a rack in the fridge
Put the steak on a wire rack over a tray (so air can circulate).
Leave it uncovered in the fridge.
6. Wait
Minimum: 1 hour (you’ll still notice a difference).
Better: 6–12 hours.
Best: 24 hours for thicker cuts (and up to 48 hours on very thick tomahawks).
7. Bring out before cooking
Take the steak out of the fridge 30–45 minutes before cooking while you’re getting your outdoor cooking setup ready.
The surface should look dry, not wet. That’s perfect for crust.
8. Cook hot, then finish gently
Sear over direct high heat (fire pit grate, cast iron pan, or hot BBQ).
Then finish over indirect heat or on a cooler zone until it hits your target internal temperature.
9. Rest and finish
Rest for 5–10 minutes.
Now is the time to add cracked pepper, a knob of butter, fresh herbs, or your favourite finishing sauce or rub from your outdoor cooking stash.
Have you ever followed a process like this before, or have you mostly just salted right before the steak hits the grill?
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Where Dry Brining Shines in Outdoor Cooking: Fire Pits, Pizza Ovens, BBQs and More
One of the biggest advantages of dry brining is how versatile it is across different outdoor cooking setups. Wherever you’re cooking, dry brining helps you handle high heat without drying the meat out.
Here’s where it really shines:
Over a fire pit grill
High, direct heat and live flames can be unforgiving.
A dry-brined steak holds onto more moisture, so if you slightly over-shoot, it’s still juicy.
In a pizza oven with a cast iron pan
Pizza ovens run hot.
A dry outer surface + seasoned interior = fast crust, juicy centre.
On a gas BBQ
Super convenient for weeknight outdoor cooking.
Dry brining means you don’t rely on heavy marinades to add flavour. The steak itself tastes better.
On a charcoal kettle BBQ or smoker
For reverse searing (slow cook first, sear at the end), dry brining helps the steak stay moist during the longer cook.
Dry brining also fits perfectly into the rhythm of Aussie outdoor living:
Salt the steaks before work or the day before.
Leave them in the fridge.
When it’s time to fire up the BBQ or fire pit, the hard work is already done.
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Why Dry Brining Beats the Average Marinade for Steak
Marinades have their place, especially for thinner cuts or cheaper steaks, but for a proper outdoor cooking steak experience, dry brining has some real advantages:
1. Flavour goes deeper
Marinades mostly flavour the surface.
salt from a dry brine penetrates deeper into the meat.
2. Texture stays better
Acid-heavy marinades (vinegar, citrus, wine) can make the outer layer mushy if left too long.
Dry brining keeps the natural steak texture while making it more tender.
3. Superior crust
Wet marinades often cause steaming rather than searing.
Dry-brined steaks have a dry surface that browns beautifully over high heat.
4. Less fuss, less mess
No bags of sloshing liquid in the fridge.
Just steaks on a rack, ready for your fire pit or BBQ.
You can still finish with a glaze, sauce, or rub from your outdoor cooking collection — but now your base steak is already seasoned and juicy before you add anything extra.
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Quick Tips: Dry Brining Do’s and Don’ts for Outdoor Cooking
Do:
Use the right amount of salt and give it enough time.
Use a rack so air can circulate around the steak.
Let the surface dry out in the fridge — that dry exterior is your friend.
Don’t:
Don’t over-salt thin steaks if you’re leaving them overnight.
Don’t add sugary rubs too early (they can burn over live fire).
Don’t skip the rest after cooking — juices need to redistribute.
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Dry Brining Steak FAQ for Outdoor Cooking
Q: How far in advance can I dry brine a steak?
For most standard steaks (2–3cm), 12–24 hours is ideal. For very thick cuts like tomahawks or thick ribeye on the bone, you can go up to 48 hours.
Q: Do I need to rinse the steak after dry brining?
No. There’s no need to rinse. Just cook it as is. If you’re worried about too much salt, you can gently brush off any visible excess, but you usually don’t need to.
Q: Can I dry brine frozen steaks?
Not directly. Thaw the steaks fully first, pat them dry, then dry brine. Salt doesn’t work the same way on icy meat.
Q: Can I still use rubs, sauces, and BBQ glazes?
Absolutely. Think of dry brining as foundation seasoning. After cooking (or in the last few minutes), you can add your favourite rub, finishing salt, butter, chimichurri, or a bold Aussie BBQ or hot sauce.
Q: Does dry brining work on other meats for outdoor cooking?
Yes. It works brilliantly on:
Whole chickens (especially for rotisserie or smoker).
Lamb racks and cutlets.
Pork chops and roasts.
Dry brining is a powerful all-rounder for outdoor cooking, not just steak.
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Bringing It All Together: Turn Your Backyard Into a Serious Outdoor Cooking Zone
Dry brining is one of those rare techniques that is:
Simple to learn
Cheap to do
Huge in impact
With just salt, time, and your favourite outdoor cooking setup — fire pit, pizza oven, smoker, gas BBQ, or charcoal grill — you can transform the way your steaks taste and feel.
Instead of relying on heavy marinades or drowning steaks in sauce to save them, you can start with meat that already tastes excellent, then layer on flavours from:
Quality BBQ rubs
Aussie-made sauces and hot sauces
Smoked salts and finishing seasonings
That’s when outdoor cooking really becomes fun — when you know that whatever gear you’re using and whoever you’ve invited over, your steaks are going to deliver.
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Ready to Upgrade Your Outdoor Cooking Game?
If you’re keen to pair your new dry brining skills with the right gear, Outback Outfitters WA has you covered.
Whether you’re cooking over:
A fire pit in the backyard,
A pizza oven on the patio,
A gas or charcoal BBQ, or
A full outdoor living setup for the family…
You’ll find Aussie-ready outdoor cooking essentials like fire pits, smokers, pizza ovens, BBQs, and a seriously tasty range of sauces and rubs to finish your dry-brined masterpieces.
If you’re ready to turn “pretty good” steaks into unforgettable outdoor cooking sessions, connect with Outback Outfitters WA for the gear, flavours, and inspiration to make your next cook-up your best one yet.