Cindy Lynn’s Steak It! perfect for all types of steaks and red meat. Looking for a rub that is designed to bring out the very best flavor in your beef, look no further. Steak It! is savory and complex.
If you like the flavor of steak sauce with grilled meat, you’ll like this brine. It will infuse its essence deep into the fibers of a steak, poultry or roast. You can also get creative with your choice of seasonings. Whatever you like on your meat, you can add to a brine.
Steakhouse Brine Ingredients:
1 TBS Kosher Salt
2 TBS Sugar (brown or white)
¼ Cup Steak Sauce (such as A1)
3 TBS Cindy Lynn’s Black Label (or your favorite steak seasoning)
¼ Cup Ketchup
1 Cup Water
Steakhouse Brine Grilling Directions:
Combine the ingredients in a gallon-size zipper-lock bag: seal and shake until the salt and sugar dissolve, about 30 seconds. (Note: for a faster method, bring the ingredients up to a low simmer in a sauce pan. Just make sure to let the mixture cool completely before adding the meat.)
Put the bag in a bowl just large enough to hold it snugly. Open the bag and add the meat. Seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening, and close the zipper completely. Massage the liquid gently into the meat and refrigerate for the suggested time as follows:
Boneless Poultry: 1 hour Bone-in Poultry, Chops and Steaks: 2 to 3 hours Roasts: 3 to 8 hours (depending on size)