Chuck Eye Steak Dry Brine?

[BrianGSDTexoma]

Been a long time since seen a Chuck Eye Steak. These where on sale for $10.50 lb. Man I remember getting them for $3.5 not to many years ago. One going into the freezer. Going to be a few days before getting to it. I have cured chicken thighs for tonight. How long do you think can go for dry brine or should I marinate with something?

Edit: Is it better to leave steak open or sealed? I been vacuum sealing in the past but think I doing it wrong.

 

[mr_whipple]

For the most part if they're thick enough I sous vide them then sear, but I suppose you could do them like any other piece of beef. I normally salt them in the morning on the day I'm cooking them and leave uncovered in the fridge. I think I might have a few in the freezer myself. Nice snag!

 

[Newglide]

@mr_whipple sous vide is a great idea.
I try to dry brine my steaks a day ahead of time a little longer won't hurt

 

[chopsaw]

I'm a fan of SV for steaks , but chuck eyes are so tender I'd skip it . Those must have been into the rib section a bit more than usual . Looks like a nice section of cap meat on them both .
I wouldn't worry about an overnight dry brine , but if you go that way , cover them or put in a bag .

If you wait til the day of , you can season and go right on the grill , or if you season and let them rest , give it atleast an hour or 2 .
For these I would season the morning of , cover and in the fridge for several hours .

 

[Winterrider]

Nice score. . .

 

[zwiller]

I dry brine (or cure) pretty much everything a few days. Only thing I marinade and do wet is Baker chicken. Whatever you do, do NOT SV something marinaded as it will break down and denature a LOT.

 

[chopsaw]

I wouldn't worry about an overnight dry brine

@BrianGSDTexoma
I should have said I wouldn't be concerned about an overnight brine . I do it all the time .
Just did 2 loins that I had dry brining for 4 days , and some 1/2 thick pork strips that were in the same brine ( dry ) 4 days . works magic .