Cider Brined Strip Steaks

A sage and cider marinade flavors NY strip steaks--just grill to your preferred temperature.

Ingredients:

• 4 tablespoons olive oil
• 1/2 cup Worcestershire sauce
• 1/4 cup balsamic vinegar
• 1 cup cider
• 4 tablespoons molasses
• 3 tablespoons lemon juice
• 1 tablespoons dijon mustard
• 2 teaspoons salt
• 2 teaspoon freshly ground black pepper
• 2 tablespoons crushed garlic
• 1 small onion, thinly sliced
• 1 sprig fresh sage
• 4 New York strip steaks, about 1 inch thick

Directions:

Whisk together the olive oil, Worchestershire, vinegar, cider, molasses, lemon juice, and dijon. Stir in salt, pepper, garlic, and onion. Pour mixture into a food storage bag that has been placed in a shallow pan (in case of leaks). Crush sage sprig slightly between your hands and place in the marinade. Add steaks and seal bag. Refrigerate for at least 3 hours, turning bag occasionally. Remove steaks from brine and pat dry. Let rest until they come to room temperature. Preheat the grill to a medium high heat, and rub some vegetable oil on the grill so the steaks will not stick to it. Add steaks, and grill for 4 minutes per side. Move steaks to a cooler part of the grill, and continue to cook until the center reaches your desired doneness (Rare is 110 to 115 degrees; medium-rare, 120 degrees; medium, 125 to 130 degrees; medium-well, 130 to 135 degrees; and well, 140 degrees). Remove from grill, and let rest for 4 minutes before serving. Garnish steaks with a little freshly ground black pepper and a sprig of sage.

Number of Servings: 4

Notes from the Cook: Apple juice may be used in place of cider, if cider is not available.