Simply Stirred Maple & Bourbon brine gives steak a lightly sweet, smoky, savoury flavour without overpowering the beef.
Best steaks for thisRibeyeSirloinRump
Ingredients
Steaks2 steaks, about 2.5–4 cm (1–1½ in) thickMaple & bou...
Simply Stirred Maple & Bourbon brine gives steak a lightly sweet, smoky, savoury flavour without overpowering the beef.
Best steaks for this
Ribeye
Sirloin
Rump
Ingredients
Steaks
2 steaks, about 2.5–4 cm (1–1½ in) thick
Maple & bourbon liquid brine - 200ml per 1kg meat
1 cup cold water
Simple seasoning
1 tbsp olive oil
Fresh cracked black pepper
Optional: garlic powder or smoked paprika
Instructions
1. Brine
Stir together the maple & bourbon brine and water.
Use instructions on label to inject the brine into the steak.
Refrigerate:
1–2 hours for thinner steaks
2. Prep for grilling
Remove steaks from fridge.
Lightly coat with olive oil.
Season with black pepper and optional spices.
3. Grill
Preheat grill to high heat.
Cook approximately:
Rare: 3–4 min per side
Medium-rare: 4–5 min per side
Medium: 5–6 min per side
For best results:
Flip once
Keep lid closed when possible
Use a thermometer:
52°C (125°F) rare
57°C (135°F) medium-rare
63°C (145°F) medium
Optional quick maple-bourbon butter
Mix:
2 tbsp softened butter
1 tsp maple syrup
1 tsp bourbon
pinch black pepper
Place on hot steaks just before serving.
Great sides
Grilled corn
Baked potatoes
Charred asparagus
Simple slaw
Mac and cheese