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The Upper Crust Steak Box: Dry Brine & Reverse Sear Kit
This is the dry brining rack we pack in our steak kit. Grab the Upper Crust Steak Box and get it bundled with an instant read thermometer, wagyu tallow spray, SPG, two steak rubs and steak sauce.
Shop the Upper Crust Box →
Dry Brining Rack 14 x 10 in. Fridge & Smoker Fits a Half Sheet Pan
A steak that sits on a plate in the fridge stays wet on the bottom, and a wet surface steams instead of searing. Set it on a wire rack instead and cold air reaches every side. Overnight, the salt seasons the meat all the way through and the surface dries out, which is exactly what a hard sear needs to build a deep, even crust.
The Fox Run 14 x 10 inch chrome wire rack is sized to sit inside a standard half sheet pan, so drips stay in the pan and off your fridge shelf. The wires are set close together, so it holds steaks, chops, wings and jerky strips without anything slipping through. When the brine is done, slide the whole rack onto the smoker for the slow stage of a reverse sear.
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✓ Lifts meat off the pan so air dries the surface on every side.
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✓ 14.25 x 10.25 inches, room for two or three steaks at once.
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✓ Fits inside a half sheet pan to catch drips in the fridge.
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✓ Closely spaced wires hold small pieces without them falling through.
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✓ Moves straight from the fridge to the smoker for low and slow cooks.
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Need something to brine with?
Pair this rack with Livia's Salt Pepper Garlic, a kosher salt SPG that seasons and dry brines in one step.
How to Dry Brine a Steak
- Pat the steak dry with paper towels.
- Season every side with a salt-based rub or SPG, about as much as you would use to season it right before cooking.
- Set the rack inside a sheet pan and lay the steak on the rack with space around it.
- Refrigerate uncovered for at least a few hours, and ideally overnight. Thick steaks can go up to two days.
- Do not rinse. Cook straight from the rack, or slide the whole rack onto the smoker for the slow stage of a reverse sear.
Pitmaster Tip: The surface will look dry and a little darker after a night on the rack. That is what you want. A dry surface browns in seconds, so the crust forms before the inside overcooks.
On the Smoker
The rack is made for low and slow. Use it for the slow stage of a reverse sear, for jerky and bacon, or to hold wings up off the grate so the smoke reaches all sides. Keep it to indirect heat. It is not built for direct flame or searing temperatures.
Why You'll Love It
- The simple step behind a steakhouse crust, for less than the price of a single steak.
- No more steaks sitting in their own juices on a plate in the fridge.
- One rack works in the fridge, on the smoker and on the counter for resting meat.
- The same rack we pack in the Upper Crust Steak Box, sold on its own.
Amazing For
Dry Brined SteaksReverse SearPork ChopsCrispy Skin ChickenWingsJerkyBaconResting Meat
Product Details
- Product
- Fox Run Chrome Wire Rack
- Size
- 14.25 x 10.25 x 1 in.
- Material
- Lightweight iron with a chrome finish
- Weight
- 9.6 oz
- Fits
- Standard half sheet pan
- Care
- Hand wash and dry completely
- Brand
- Fox Run
Build a Steakhouse Steak at Home
Dry brine, slow cook and sear with one box. The Upper Crust Steak Box has this rack plus the thermometer, wagyu tallow, rubs and steak sauce for the whole cook.
Shop the Upper Crust Steak Box
