Brined Steak for Two with Fennel Puree and Apricot and Raisin Compote
Servings
Ingredients
- 2 10-ounce ribeye or filet steaks
- 5 quart water
- ¼ cup salt
- ⅓ cup sugar
- 1 bay leaf
- 1 cinnamon stick
- pinch ground cardamom
- pinch ground juniper berry
- pinch freshly ground black pepper
- 1 star anise
- 2 cloves
Instructions
- Pat steaks dry and set aside. In a large stockpot, combine water, salt, sugar, bay leaf, cinnamon stick, cardamom, juniper berry, pepper, star anise, and cloves. Bring to a boil over high heat. Reduce heat to medium-high and simmer for 15 minutes. Remove from heat and let cool Submerge steak in the brine for 1 to 2 hours, depending on the thickness of steak.Place steak on grill, and cook about 10 minutes per side, depending on thickness of steak.
- Arrange steaks on top of Fennel Puree. Spoon Apricot and Raisin Compote over the steaks, and serve.
Leave a Reply