I love a good pastrami, and I wanted to see what would happen if I brined a cured a steak the same way.
I started by making a classic pastrami brine with roasted spices, garlic, peppercorns, sugar, kosher salt, and curing salt. I heated it just enough for everything to fully dissolve, then dumped in ice to bring it back down to temperature.
Once cooled, I submerged a massive three inch thick porterhouse steak and let it sit in the refrigerator for about seven days, moving it around every day or two to keep the cure even.
After its long bath, I rinsed the steak thoroughly and let it dry uncovered in the fridge overnight.
The next day it was time to cook. I seasoned it simply with freshly ground peppercorns, fired up the charcoal, and cooked it over indirect heat. The plan was medium rare, but I lost track of time and it pushed past that. I finished it with a quick sear to build a crust, then let it rest.
While it rested, I put together a simple salad to contrast the bold pastrami flavors. Arugula, cherry tomatoes, lemon zest, shaved parmesan, olive oil, roasted pine nuts, and a drizzle of pomegranate molasses.
When I cut open the steak, the color was promising. When I started slicing it into thin pastrami style cuts, I noticed how dry it really was. I took a bite and it was way too salty. I originally gave this a 3/10 but my wife said she quite liked it paired with the salad so I changed it to a 5/10.
This was one of those cooks where the anticipation builds for a full week, only to fall short at the finish. But I guess that’s the point of experimenting. Not every cook is a win, but every one teaches you something. If I were to do it again, I would lower the salt content and brine for 2-3 days max. And of course, not overcook it.
I tried pastrami lately for the first time in my life and I didn’t like it at all. It’s way too salty and it was served with white bread, mustard, and pickles. And I hate mustard and pickles. Never again would I eat pastrami.
Because the steak oxidized, 7 days is a long time, especially in a wet brine, it must've gotten mushy. Good experiment but maybe a day or two tops in the brine.
28 Comments
I love a good pastrami, and I wanted to see what would happen if I brined a cured a steak the same way.
I started by making a classic pastrami brine with roasted spices, garlic, peppercorns, sugar, kosher salt, and curing salt. I heated it just enough for everything to fully dissolve, then dumped in ice to bring it back down to temperature.
Once cooled, I submerged a massive three inch thick porterhouse steak and let it sit in the refrigerator for about seven days, moving it around every day or two to keep the cure even.
After its long bath, I rinsed the steak thoroughly and let it dry uncovered in the fridge overnight.
The next day it was time to cook. I seasoned it simply with freshly ground peppercorns, fired up the charcoal, and cooked it over indirect heat. The plan was medium rare, but I lost track of time and it pushed past that. I finished it with a quick sear to build a crust, then let it rest.
While it rested, I put together a simple salad to contrast the bold pastrami flavors. Arugula, cherry tomatoes, lemon zest, shaved parmesan, olive oil, roasted pine nuts, and a drizzle of pomegranate molasses.
When I cut open the steak, the color was promising. When I started slicing it into thin pastrami style cuts, I noticed how dry it really was. I took a bite and it was way too salty. I originally gave this a 3/10 but my wife said she quite liked it paired with the salad so I changed it to a 5/10.
This was one of those cooks where the anticipation builds for a full week, only to fall short at the finish. But I guess that’s the point of experimenting. Not every cook is a win, but every one teaches you something. If I were to do it again, I would lower the salt content and brine for 2-3 days max. And of course, not overcook it.
Thanks for not using howls moving castle theme
It’s a good song but everywhere
I fucking laughed after that beautiful presentation, delicious looking food, all for you to give it 5/10. Peak taste, my guy.
"not gonna lie, they had us on the first half"
All that for a 5/10?
Even CookShowWithTrevor would have given it at least a 7.
LMAO 5/10, should have just gone to Five Guys
This guy literally does everything perfectly
He gave his own shit a 5/10 😂
Anothee loss for the 🥀
(they can't hear this satisfying vid)
what is the name of the music?
I tried pastrami lately for the first time in my life and I didn’t like it at all. It’s way too salty and it was served with white bread, mustard, and pickles. And I hate mustard and pickles. Never again would I eat pastrami.
7???
What’s a pastrami
A weeklong brine is crazy homie, 24-48 hours would be more than enough IMO, reducing the salt in the marinade probably wouldn’t be a bad idea too lol
the salad makes it worse
Genuinely curious why you'd rinse it after taking out of the fridge
Bro really said come hungry 😭
Man that steak is on point
All that work and patience for 5/10 lmao
The salad looks good
Let me get 2 of those to go
5/10 after all that work is diabolical
lol
This is overrated
5/10? What?
Because the steak oxidized, 7 days is a long time, especially in a wet brine, it must've gotten mushy. Good experiment but maybe a day or two tops in the brine.
I get the feeling this man’s standards are higher then mine. By a lot.
stop adding garlic to the food, all of you. it smells bad