A Powerful Method for Maximizing Crust, Browning and Umami
Powdered milk might seem like an unusual ingredient for steak, but it is one of the most effective crust-building techniques available. When a steak is fully coated in powdered milk and left to air dry uncovered in the refrigerator, the milk proteins and natural sugars bond tightly to the meat's exterior.
During searing, these compounds undergo intense Maillard reactions, creating a deep, rich, steakhouse-style crust with amplified umami and roasted flavor. This technique works incredibly well on ribeyes, New York strips, picanha, tri tip and even larger roasts.
If your goal is elite browning and a flavor-packed crust, powdered milk is a game-changing tool.
This method involves thoroughly coating the entire steak in nonfat powdered milk, seasoning with salt and then allowing the surface to dry uncovered in the refrigerator. The milk forms a thin, dry shell that transforms beautifully when seared.
This is not a light dusting. It is a full coverage technique, similar to dredging.
Powdered milk is rich in casein and whey proteins, which brown more aggressively than meat alone. When the entire steak is coated:
The lactose in powdered milk promotes:
Because the entire steak is coated, the crust forms uniformly across all surfaces, giving the meat a steakhouse-level exterior.
Leaving the coated steak uncovered in the refrigerator:
With this method, you will achieve:
Place the coated steak uncovered on a wire rack and let it rest:
The powdered milk dry brine works exceptionally well on these cuts
Perfect marbling
Classic choice
Fat cap perfection
Excellent for whole roast
Tender and flavorful
Underrated cut
Adds crust to lean cut
Great for burnt ends
Enhanced bark
The powdered milk dry brine is one of the easiest, cheapest and most effective ways to elevate steak at home. It creates a thick, caramelized crust with deep umami and steakhouse character.
Once you try it, it quickly becomes a go-to method for high-heat cooks.