Champagne’s Brined Beef Steak-revisited
From elgourmand2 8 years ago
- 6-8 Hours to make
- Serves Some
About a month ago Champagne posted a recipe for “Brined Beef Steak; which I have taken the liberty of copying below. I’m always fighting tough meat and poultry so I jumped on this. I have since tried it with about everything but goat and seafood. Read more Next time I do goat or octopus they get tested. All of the beef and pork we get here is tough. Curing pork hams and shoulders takes care of those but beef and pork chops, loin, etc. are tough. My chickens, ducks and pigeons are totally free range and average eight months to a year old when harvested. They have great flavor but can be chewy. Champagne’s Brined Beef Steak marinade works for all of these. Every last thing I tried was tender and full of flavor. Even beef heart was surprisingly tender. Adjust the amount and type of sugar you use and add other spices to suit your own taste and what you’re brining. I recommend you stick with his 4-6 hour time frame. Marinating overnight gives the meat a noticeable sweet taste. I leave the actual cooking method up to you. I’ve tried several and they all work just fine. See less
Ingredients
- • 14 oz. Strip Steak. shopping list
- Brine: shopping list
- • 2 cups water. shopping list
- • 2 Tbs. Kosher salt. shopping list
- • 1 Tbs. each: granulated sugar & brown sugar (optional). shopping list
- • 1/2 tsp. garlic powder or minced garlic. shopping list
- • 1 tsp. minced fresh Rosemary. shopping list
How to make it
- 1. Combine the brining stuff. and submerge the steak for 4 to 6 hours. Rinse the steak well and pat well with paper towels.
- 2. His cooking method was: put in the oven first with a temp probe set for 110° then seared at the end. As this is completely opposite of what I do when doing steak in the house, I went with my method of searing (with lots of salt & black pepper) 2 ½ min. on each side in cast iron skillet, then with a temp. probe set at 108° in a 450° oven. Let rest 5 minutes, then slice. (108°F is perfect for us as we love rare steak – cook as you prefer)
- 3. I will certainly do this again – the flavor is wonderful and the texture – fork-tender. Thought this might be interesting to some. It was a fun test.
- I vary the spices I add depending on what I’m brining. Adding, say, basil, a dash of Worcestershire sauce or parsley does change the flavor a bit but not the tenderness of the poultry or meat. Suit yourself.
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