Beef Dry Brine | SPG Steak Dry Brine Seasoning

End bland meat forever. Even on weeknights.

Rocky Point Beef Dry Brine (SPG) is a classic dry brine seasoning built for steakhouse results at home. It seasons beef deeply (not just on the surface), gives a better sear, and makes weeknight steak, burgers, and roasts taste intentional.

Why you’ll love this dry brine

• Deeper flavour: seasons into the meat as it rests
• Better crust: helps the surface dry for improved sear
• Weeknight simple: season → rest → cook

How to use

1. Pat meat dry.
2. Season evenly: ½ to 1 tsp per lb (450 g).
3. Rest in the fridge, ideally uncovered: 30 minutes to 24 hours (best: 4–24 hours for thicker cuts).
4. Cook as usual: grill, cast iron, roast, smoker.

Perfect for

Steaks, roasts, ribs, burgers, stewing meat, 

Flavour notes

Bold, savoury, and clean—an SPG profile designed to amplify beef (not mask it).

FAQ

Do I need to rinse it off?
No. Dry brining works best when you cook as-is after the rest.

How early can I season beef?
30–60 minutes helps. Overnight is even better for thick cuts.

How much should I use?
Start at ½ tsp per lb if you’re salt-sensitive; increase toward 1 tsp per lb for bolder seasoning.

Will it work on burgers?
Yes. For best texture, season the outside of formed patties, then cook.

What if the surface looks wet?
Just pat dry right before cooking for a better sear.

Ingredients / Ingrédients:
Salt, granulated garlic, white pepper.

Want to learn why this works?
Why Dry Brine?  |  FAQ