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We were tired of pseudo "steak chefs" making below-average steaks, trying to mask its lack of juiciness with a pound of butter, or the absence of natural flavors with a bunch of sauce.
We use science in our favor to achieve perfection when it comes to grilling steaks.
Why and
how it works
There's a scientific explanation behind Fastbrine enhancing the flavor of the world's greatest steaks!
FASTBRINE IS HYGRODCOPIC
Fastbrine is designed to be used as a barrier to lock in the meat's juices
Freshly extracted unrefined sea salt rich in minerals + the perfect mix of spices for red meat
guarantee it won't penetrate the meat, which would repel water, pushing out important natural juices from the steak
The protective layer worked as a barrier while searing.
The result is an extremely juicy, tender, and flavorful steak
A final sear without the salt is recommended to get a nice golden color and crispy external finish
UNREFINED
EVEN CRYSTALS
FINAL SEAR
EXTRA JUICY
REMOVE FASTBRINE
After shaking it off, you are left with the perfect amount of flavor. Fastbrine did its job of keeping juices trapped inside while searing the meat
LET IT SIT
to absorb the flavor of trace minerals contained in freshly extracted Atlantic Ocean waters
PROTECTIVE LAYER
is created, which will keep the meat's juices inside. It will work as a barrier, forcing the meat's moisture to stay in
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