Steak It

Cindy Lynn’s Steak It Seasoning

Great for Steak and all Red Meat.

 

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.

Steakhouse Brine

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)