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Grilled Steak with Pickle Juice brine

Started by Eric, April 08, 2017, 10:46:33 AM

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Eric

http://jesspryles.com/picklebrineskirt/

That recipe calls for skirt steak, but we tried it a few weeks ago with the much-pricier Delmonico cut.  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. 




Eric

#1
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.  :-\


Spooky

Looks yummy. Is it supposed to have a bit of pickle juice flavor or is that meant to burn off?
And I'm thinking you weren't burdened with an overabundance of schooling.

Eric

Quote from: 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?

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.