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Cider Brined Strip Steaks

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Submitted by: wzj8xw

 

A sage and cider marinade flavors NY strip steaks--just grill to your preferred temperature.
 

Ingredients

  • 4 tablespoons olive oil
  • 1/2 cup Worcestershire sauce
  • 1/4 cup balsamic vinegar
  • 1 cup cider
  • 4 tablespoons molasses
  • 3 tablespoons lemon juice
  • 1 tablespoons dijon mustard
  • 2 teaspoons salt
  • 2 teaspoon freshly ground black pepper
  • 2 tablespoons crushed garlic
  • 1 small onion, thinly sliced
  • 1 sprig fresh sage
  • 4 New York strip steaks, about 1 inch thick

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Method

Whisk together the olive oil, Worchestershire, vinegar, cider, molasses, lemon juice, and dijon. Stir in salt, pepper, garlic, and onion. Pour mixture into a food storage bag that has been placed in a shallow pan (in case of leaks). Crush sage sprig slightly between your hands and place in the marinade. Add steaks and seal bag. Refrigerate for at least 3 hours, turning bag occasionally. Remove steaks from brine and pat dry. Let rest until they come to room temperature. Preheat the grill to a medium high heat, and rub some vegetable oil on the grill so the steaks will not stick to it. Add steaks, and grill for 4 minutes per side. Move steaks to a cooler part of the grill, and continue to cook until the center reaches your desired doneness (Rare is 110 to 115 degrees; medium-rare, 120 degrees; medium, 125 to 130 degrees; medium-well, 130 to 135 degrees; and well, 140 degrees). Remove from grill, and let rest for 4 minutes before serving. Garnish steaks with a little freshly ground black pepper and a sprig of sage.

 

Notes: Apple juice may be used in place of cider, if cider is not available.

 

Number of Servings: 4

 

Submitted by: wzj8xw ()

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