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Pork Steak with Lapsang Souchong Brine and Bourbon Maple Syrup Glaze
April 10, 2020
Time requirement: make the brine in the morning, brine the meat during the day. Then you all need is the time it takes to heat the grill and cook the steak. That’s about 45 minutes.
What you will need for the brine:
A 1-pound pork steak or chop 1¼ to 1½ thick.
2 quarts water
3 tablespoons kosher salt.
½ cup brown sugar.
2 tablespoons Lapsang Souchong tea, in a cotton sachet or tied up in cheese cloth.
1-quart container filled with ice and water.
Preparation: The Brine
In a 4-5-quart pan that is large enough to hold the pork steak to come, bring 2 quarts of water to the boil. Add the salt, brown sugar, and tea. Turn off the heat. Cover the plan and allow the brine to steep for 5 minutes. Add the quart of ice and water. Place the brine in the refrigerator and when it is cold, add the pork steak. Allow the steak to brine 4-8 hours.
What you will need to prepare the pork steak.
The brined pork steak.
1 tablespoon (firmly packed) of a mix of fresh rosemary and sage finely chopped.
1 teaspoon chopped fresh chili or use ½ teaspoon dried chili flakes.
Fresh pepper to grind.
2 tablespoons peach flavored bourbon (or cherry bourbon or just a non-flavored bourbon).
2 tablespoons maple syrup.
Preparation: final cooking
Remove the pork from the brine an hour before you want to cook it (if time allows) for it to lose its chill. Pat dry with paper towels and apply the chopped herbs and chili. Also apply a coating of freshly ground black pepper.
Mix together the bourbon and maple syrup.
Set up your gas or charcoal grill. When the grill is hot, cook the steak for 12-14 minutes for medium flipping it every two minutes. On the final cooking on each side brush the steak with the bourbon/maple syrup mixture. Remove the steak form the grill and place it on a plate, give it another brush with the bourbon/maple syrup. Tent the steak under aluminum foil for 10 minutes before serving.
A note on doneness. Use a meat thermometer to be sure. Remove the steak form the grill when it is 135-140 degrees F. As it rests under the aluminum foil it will come up to 145 degrees F. That is perfect. The meat will be done to USDA safely requirements but also be pink and moist in the center.