Brining Steaks

[CtznCane]

We enjoy entertaining and have good friends who like their steak well done. Did I say well done? How about petrified perhaps. Well, from my childhood well done steaks send chills up my spine. My Mom being from the south wanted no tell tale signs it was ever alive while my father being a cook would literally have tears well in his eyes as the beef passed from Rare to medium to well done to beyond recognition.

Wanting to both please our friends as well as oursevles I'm beginning to think brining may be the solution. I tried it last night on cross rib steaks (before trying it on really good cuts of beef) and it came out moist and juicy as well as flavorful. I think I brined it a little too long though as it was just a touch on the salty side. I used:

1/3 cup of Kosher Salt

1/3 cup of brown sugar

1 cup of bourbon (I'ze just gots to get my bourbon in there)

3 cups of water.

I let it go just over 2 hours and I think about 1 to 1.5 hours is about right (based on about 1/2" thick.

Has anyone else out there brined their steaks? If so how? What were the results?

Yes, I know this is an odd subject and to cook the steaks well done is somewhat, if not totally, sacrosanct but there is a necessity here. Any ideas or feedback appreciated.

Charles aka CtznCane

[Dave the Cook]

I've done this on "lesser" cuts like chuck eye and top blade steaks to good effect. I usually add some ground ancho as well. The chile doesn't get into the meat, but the surface residual of salt, molasses and ancho makes for a tasty crust after grilling. I've also cut back on the salt in favor of some soya, which has a somewhat richer flavor. Soy sauce is not as effective as salt for brining, though, so you can't swap it out entirely. I like the technique on the shoulder cuts because I think the texture of these steaks is better when they're closer to medium than rare. I used do them black and blue so they wouldn't toughen up, and that meant really bloody plates, and sometimes an unappetizingly gelatinous serving. By brining, I can cook them a little longer, at a slightly lower temperature, and get a great-flavored, tender (well, for chuck, anyway) steak that appeals to everyone.

As for trying it on more expensive cuts, I'm sure it works, but I've never tried it. Luckily, I haven't had to serve a well-done ribeye or strip since my father-in-law died, and that was before I'd ever heard of brining.

[Susan in FL]

We have also brined steaks, but only "'lesser' cuts," as Dave put it. We use just plain salt water, if we're brining rather than marinating.

[Jinmyo]

Perhaps slice some bologna the size and shape of a steak, fry until black, douse with ketchup?

My sincere condolences.

But I might mention that rather than preparing something you can all eat together with your friends though it defiles your own sensibilities, one could just eat the friends.

Just a suggestion.

edit:

Just in case:

Edited July 23, 2004 by Jinmyo (log)

[Nathan P.]

I say break out that cup of Bourbon, get 'em liquored up and serve the steaks rare in a dimly lit room. They will never notice

If I have sensitive eaters over I just skip the steaks and do a braise. Well done but tender and juicy meat that even the non food obsessed seem to appreciate.

Nathan

[chefdg]

I would tend to leave brining to lighter colored meats (chicken or pork). My reason for this is their neutral natural flavor. Red meats have such a unique flavor that would be compromised by the brining.

Edited July 23, 2004 by chefdg (log)

[Mild Bill]

For people that like well done meat, I grill up some quality skirt steaks...

Juicy on the inside and crispy crusty smokey on the outside...

Let it rest and save the juices... (dip crusty bread).

Super flavorful and juicy for welldone...

[bleachboy]

Yeah. While we're on the topic of "doing something else altogether", why not a pot roast or some other form of braised beef, like shortribs? Always well done, always moist and juicy and delicious.

[chefdg]

For people that like well done meat, I grill up some quality skirt steaks...

Juicy on the inside and crispy crusty smokey on the outside...

Let it rest and save the juices... (dip crusty bread).

Super flavorful and juicy for welldone...

Your my new friend.

[get in my belly]

put grill marks on it and give it to chef mic juicy and.... well done well done steaks mumble mumble mumble grumble id rather just them cook it themselves , yes i am bitter . and to those people who get fillet mignon well done @!#$#@!@##.......&^%^&**((())))....... ok im done now.

[get in my belly]

oh ... no brine good steak only needs two things salt and pepper . others are good if let marinade in oil over night .