Bourbon Brined Pork Steaks with Candied Bacon Butter
These bourbon brined pork steaks with candied bacon butter will quite possibly provide you with the most amazing pork eating experience you have ever had!
- 4 8 oz bone-in pork steaks
- 4 cups water
- 1/4 cup brown sugar
- 1/4 cup kosher salt
- 1/2 cup bourbon
- 20 whole peppercorns
- 2 tsp dried rosemary
- 2 tsp garlic powder
- 1 tsp allspice
- 1 cinnamon stick
- 2 bay leaves
- 4 slices bacon
- 2 tbsp brown sugar
- 4 tbsp butter softened
In a sauce pan over medium high heat, bring the water, 1/4 cup of brown sugar and 1/4 cup of salt to a boil until the sugar and salt have completely melted. Remove the water from the heat.
Pour the sugar and salted water into a shallow dish that will fit all four of the pork steaks.
To the water mixture add the bourbon, peppercorns, rosemary, garlic powder, allspice, cinnamon stick and bay leaves. Stir to combine.
Add the pork steaks and refrigerate for four hours. Turn the pork steaks over in the brine mixture halfway through the brining time.
While the pork is brining, lightly coat each of the bacon strips with the remaining brown sugar. Bake the bacon - see my recipe for baked bacon for full instructions.
Once the bacon is cooled, crumble and mix it into the softened butter.
Rinse the brined pork steaks in cold water and dry them with paper towels. Grill until the pork steaks reach an internal temperature of 145 degrees F. Top each steak with about a tablespoon of the candied bacon butter and allow the butter to melt into the pork steaks. Serve.
Calories: 178kcal | Carbohydrates: 26g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 7112mg | Potassium: 121mg | Fiber: 1g | Sugar: 23g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg