The Ice Brine Trick That Replicates Liquid Nitrogen Cryo-Searing at Home

Chris Young (Modernist Cuisine, ChefSteps) breaks down the food science behind cryo-searing — freezing a steak before deep-frying to eliminate the overcooked gray band. He tests liquid nitrogen and dry ice methods, then reveals a practical home technique using a salt-and-ice brine that freezes the steak surface in 20 minutes while simultaneously seasoning it. Perfect for anyone chasing edge-to-edge doneness on a special cut.