Do you brine your steaks?

[Stachel]

Thanks to you all here, just discovered how wonderful brine makes my grilled chicken turn out!
Even the leftovers re-heated are incredibly moist.

Would brining steaks make them better?
I don't see anyone talking about brining steaks.

I'm grilling 1 bone-in rib-eye and 3 porterhouse tonight.

 

[bbqjoe]

Thanks to you all here, just discovered how wonderful brine makes my grilled chicken turn out!
Even the leftovers re-heated are incredibly moist.

Would brining steaks make them better?
I don't see anyone talking about brining steaks.

I'm grilling 1 bone-in rib-eye and 3 porterhouse tonight.

You do anything to those steaks, and I'm going to have to come have a word with you!

 

[Stachel]

You do anything to those steaks, and I'm going to have to come have a word with you!

Yikes! :shock:

Glad I didn't have time to do anything to them besides let them come to room temp + season them lightly! :biggrin:

 

[BBQchef33]

No!!!!! A quick marinade is acceptable.. but skip the brining of beef.


didnt you ever notice that beef spelled backwards is "Heaven"? :mrgreen:

 

[bbqjoe]

Yikes! :shock:

Glad I didn't have time to do anything to them besides let them come to room temp + season them lightly! :biggrin:

Good boy!

didnt you ever notice that beef spelled backwards is "Heaven"?

Looks more like Feeb. Hold on....gonna stand on my head, hmmmmmm.

 

[Westexbbq]

No
Non
Negatory
Nyet
No way
Never
Don't think so
Better not
Most likely not a good idea, imho.
Peace
Wes

 

[CarbonToe]

If you brine it, you'll ruin it!!!

 

[Sawdustguy]

No need to brine. When you sear the steak you lock the juices in.

 

[Brauma]

Brine it after you're done with a good beer or red wine. Not before

 

[River City Smokehouse]

Here is a really good marinade that I use a lot and is a crowd pleaser. Enjoy. ~Jim

Bourbon Street Steak

2 tablespoons yellow onion, diced
¼-cup bourbon
½-cup soy sauce
½-cup brown sugar
½- cup lemon juice
1 ½- teaspoons chopped garlic (about 2 cloves)

**If you want to ad a spicy bite to your steak, add ¼ tsp. of Cayenne Pepper.


Mix onion, bourbon, soy sauce, brown sugar, lemon juice and garlic in a small bowl. Stir until sugar is dissolved. Place steaks in a large plastic zip loc bag large enough for them to be in a single layer. Pour marinade over steaks and seal the bag. Refrigerate for 4 to 8 hours. You may turn steaks occasionally. Remove steaks and discard marinade. Grill to desired doneness.
Yield: Makes 4 steaks.

 

[Ron_L]

That sounds like a good marinade. I'll have to try it. thanks!

 

[lazybonesmoke1]

Does brining steak turn it into corned steak?

 

[jminion]

Brinning beef gives you corned beef or pastrami, no need to brine steaks.

 

[Stachel]

Thanks River City for the marinade tip !

And I promise I will never ever brine meat !!! :-D

 

[Lobster Boy]

Several highly rated competition cooks brine their brisket before cooking.

 

[Sledneck]

Boil it

 

[Wayne]

This sounds like experiment time. I have never heard of brining a steak. But who knows what you will wind up with. I am assuming that you only brine it for a short time, because if you brine it for a long time you wind up with "Irish corned beef". It is only brined with salt and water and does not turn out red and spicy. The Irish use to cook their beef outside near an open fire. They would have a long rectangular trough filled with water. They put the meat in one end of the trough and hot stones in the other so the water came to a slow boil. You could also boil veggies in the same water. At dinner, usually served outside also, you would wash everything down with buttermilk. You can tell that I am Irish because I love buttermilk and Guinness, but not mixed mind you.

 

[Wine & Swine]

Is one of them Adam Perry Lang? I saw & ate his brisket at Hudson Valley. Very different from anything I make.

 

[Kevin]

This sounds like experiment time. I have never heard of brining a steak. But who knows what you will wind up with. I am assuming that you only brine it for a short time, because if you brine it for a long time you wind up with "Irish corned beef". It is only brined with salt and water and does not turn out red and spicy. The Irish use to cook their beef outside near an open fire. They would have a long rectangular trough filled with water. They put the meat in one end of the trough and hot stones in the other so the water came to a slow boil. You could also boil veggies in the same water. At dinner, usually served outside also, you would wash everything down with buttermilk. You can tell that I am Irish because I love buttermilk and Guinness, but not mixed mind you.

Colcannon is a favorite winter staple here.

 

[Wayne]

Colcannon is a favorite winter staple here.

Oh Jezzz, now you have gone and made me really really hungry.