That title is certainly a mouthful, but want a perfect steak? This method for dry-brining steak, paired with reverse-sear cooking, will result in the tastiest steak you’ve ever made—as long as you don’t commit the cardinal sin. Don’t be a cheap-skate and try to get away with a sub-par piece of meat. No matter what you hear or read, this method will not transform a cheap steak into an expensive one, it will merely improve it.

You will definitely need a meat thermometer to do this correctly, so if you do not have an instant-read Thermapen, go get yourself one now. Plus, each piece of meat needs to be at least 1.5 inches thick for the reverse sear method to work. I started with a 3.6 pound strip roast and sliced it down into four equal steaks. The roast was on sale for 50% off, and I had it tucked away in the freezer for just such an occasion.

Did you know that with this method, the salt gets deeper into the meat than with conventional seasoning. The salt crystals draw out moisture, creating a slick watery surface on the steak that eventually dissolves the salt, then the process of diffusion draws this salty brine back into the meat. Voila!

Yes, the steaks do look somewhat smaller after the brining process, but the meat has a more intense beefy flavor. A word to the wise, you’re going to want to make sure there’s nothing with a strong odor left uncovered in the fridge which could work it’s way into the meat.

Now you might be saying to yourself that it takes longer to cook with reverse sear than other methods. Admittedly, some of the better things in life do take longer, but ultimately, the steaks are ready to eat immediately because you’ve rested them prior to the sear!

Along with an eye-opening chimichurri sauce (recipe follows), we paired the steaks with two recent 5-star side dishes, Russel’s Russets and Green Beans and Blistered Tomatoes.

Argentinian Chimichurri Sauce—This recipe from Milk Street can easily be halved, but you’ll find uses other than steak for this delicious condiment such as on grilled pork, fish and other seafood. Chimichurri can be stored in an airtight container in the refrigerator for up to a week; bring to room temperature before serving. Don’t substitute fresh oregano. The stronger flavor and texture of dried oregano is a hallmark of chimichurri.

The evening got started when our guests, Paula and Mike toted in the appetizer, and WOW, they did not disappoint! Along with a slate of four scrumptious cheeses, they also supplied a platter of low-carb crackers (that Paula made from scratch), meats, stuffed olives, and mustard/honey and fig spreads. Which, BTW, went nicely with the chilled rosé that we were sipping.

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When it was time to start grilling, Russ transferred the rimmed baking sheet with rack and steaks from counter directly onto the indirect heated side of the grill. He kept it covered and maintained a temperature of 250°. After 45 minutes, he turned up the burners on the other side of the grill to high, oiled the grates and slapped the meat onto them for the final char.