Brine can help your beef stay moist
The salt in brine allows beef to retain more moisture. It can add 10 percent to the original weight of a steak or joint. So – even as the meat dries out while cooking – there's enough extra moisture left to make the meat seem juicy.
Methods
Salting before cooking
Bring the meat to room temperature. At least an hour before cooking, rub it with oil and Kosher salt, which is better than table or sea salt. Rule of thumb, if it feels like too much salt, it's not.
Wet brining
Before cooking, submerge the meat in a brine solution – 33g Kosher salt to 1 litre of cold water. Leave it soaking in the fridge for 30 minutes or up to 24 hours maximum. Take it out of the fridge when you're ready to cook and dry it thoroughly with paper towels. Brining works especially well for cuts like brisket.
Dry brining
Rub the surface of the meat with Kosher salt (½ teaspoon per 500g). Leave it to rest in a fridge for anything from one hour to 48 hours. It must be in the fridge uncovered on a rack set in a pan, because airflow is important. Be sure to keep the meat well away from any other food, especially ready to eat food like salad vegetables.