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    You are in: Home / Recipes / Honey-Bourbon Brine for Steaks Recipe
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    Honey-Bourbon Brine for Steaks

    Honey-Bourbon Brine  for Steaks. Photo by Rita~

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    Total Time:

    Prep Time:

    Cook Time:

    8 hrs

    8 hrs

    0 mins

    Kittencalskitchen's Note:

    Just wait until you taste your steaks with this brine, you will be in heaven lol! it's a fantastic brine for steaks and also any cut of beef. The brine is enough for 6 (1-inch) steaks or a few less thicker steaks. Do not brine the steaks anymore than 6 hours, 8 hours maximum, and please DO NOT brine for 24 hours! The steaks must be left out on the counter for a couple of hours to bring down to almost room temperature, this is an important step to relax the meat fibers, this will create a more tender and juicy steak, so start this recipe early in the day. Use kosher salt *only* for this brine!

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    Units: US | Metric

    • 2 1/2 cups water (room temperature)
    • 1/3 cup bourbon whiskey
    • 1/3 cup honey
    • 3 tablespoons kosher salt (use kosher salt only!)
    • 1 tablespoon chopped lemon zest
    • 1 teaspoon black pepper (more to season the steaks before cooking)
    • 2 tablespoons coarsely chopped fresh garlic (can use more)
    • 6 boneless beef steaks (about 1-inch thick)


    1. 1
      In a bowl combine water with 1/3 cup bourbon, 1/3 cup honey, kosher salt, lemon zest and black pepper; stir to completely dissolve the salt, then add in the garlic.
    2. 2
      Place the steaks in a large resealable plastic bag and set in a shallow dish.
    3. 3
      Pour the brine over the steaks then seal the bag.
    4. 4
      Toss bag to coat the steaks in the brine.
    5. 5
      Place in refrigerator for 6-8 hours (no more than 8 hours!) tossing the bag occasionally making certain that the meat is covered with the brine.
    6. 6
      About 2 hours before cooking the steaks, remove steaks and discard the marinade.
    7. 7
      Rinse the meat VERY well under cold water and place on a plate/s.
    8. 8
      Let the beef sit our on the counter for about 2 hours or until almost room temperature (THIS IS IMPORTANT! the steaks must come down to room temperature before cooking!).
    9. 9
      Season the steaks with only black pepper (salt the steaks after cooking).
    10. 10
      Place the steaks on the grill and grill to desired doneness (or steaks can be oven-broiled).

    Ratings & Reviews:

    • on May 30, 2007


      THIS IS MY NEW FAVORITE ZAAR RECIPE!! I have brined pork, turkey and chicken, thought I'd look for a beef brine-FOUND IT!! We had these huge 2" thick N.Y. Strip steaks that I brined. I added crushed red peppers because we like a little heat. Used this awesome local honey and brined then grilled. OMG YUM! Tasted like prime rib. The second time I made it I used some fresh sliced jalepeno-seeds and all. This is better than any steak marinade! Kitten, this recipe is awesome!! Thank You!!! ~Andi

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    • on February 06, 2007


      This was good! I would have liked to see more of the bourbon and honey flavor. Not salty at all. I did make under the broiler.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Honey-Bourbon Brine for Steaks

    Serving Size: 1 (859 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 281.6
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 10475.0 mg
    Total Carbohydrate 50.6 g
    Dietary Fiber 0.9 g
    Sugars 46.6 g
    Protein 0.9 g

    The following items or measurements are not included:

    boneless beef steaks

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