Brine steak properly by selecting a coarse salt, allowing an hour of brine time per inch of steak, and fully rinsing and drying the meat once the brining is complete. After rinsing off the brine, don't further salt the meat when seasoning it for cooking.
During brining, salt works its way slowly into the meat by osmosis. This is why the meat must brine for about one hour per inch of thickness. The salt helps the proteins in the meat retain moisture. It also relaxes the tissue fibers to make the meat more tender. Finally, dry brining helps remove water from the meat, which increases the intensity of the natural flavors.