Special Hell => Recipes/Cooking => Topic started by: Eric on April 08, 2017, 10:46:33 AM
Title: Grilled Steak with Pickle Juice brine
Post by: Eric on April 08, 2017, 10:46:33 AM
http://jesspryles.com/picklebrineskirt/
That recipe calls for skirt steak, but we tried it a few weeks ago with the much-pricier Delmonico cut (https://www.flickr.com/photos/samayoukodomo/11414498976). What we ended with was some of the best steaks I've ever cooked, and those were just in a cast iron frying pan. No pickle flavor, very tender, and tasty. I used bread-and-butter, though dill should work as well.
We're giving it another whirl today--on the grill--with some NY strips.
Title: Re: Grilled Steak with Pickle Juice brine
Post by: Eric on April 08, 2017, 04:33:43 PM
I left them in the pickle juice a little long, so I'd get the occasional slight pickle flavor. One-two hours in it is probably plenty.
Still tasty. A lot of meat. :-\
Title: Re: Grilled Steak with Pickle Juice brine
Post by: Spooky on April 10, 2017, 08:41:38 AM
Looks yummy. Is it supposed to have a bit of pickle juice flavor or is that meant to burn off?
Title: Re: Grilled Steak with Pickle Juice brine
Post by: Eric on April 10, 2017, 11:43:42 AM
Sara later told me hers was great. I had a couple of bites where I thought there was a hint of pickle, but I'd been munching on the onions (after grilling--and they are definitely pickled at that point). So no, you shouldn't be able to taste the juice. I didn't taste any at all the Delmonico steaks I tried earlier, but I didn't let those marinate so long.
I haven't tried the following recipe, but it's the same basic concept: Salts and acidic ingredients (Worchestershire, soy, lemon) to tenderize; herbs to put in a little flavor.