Pastrami Style Steak Mustard Mayo Recipes

PASTRAMI WITH SAUERKRAUT, GRUYèRE, AND WHOLE-GRAIN MUSTARD SAUCE

Steps:

• Preheat a sandwich press to the manufacturer's specifications (see Note, page 96).
• Place 1 slice of cheese on each of 4 slices of rye. Follow with the pastrami, mustard sauce, sauerkraut, and the other slices of cheese. Cover with the remaining bread slices and place in the sandwich press (no need to butter the press or the bread). Close the top lid and apply slight pressure. Cook without disturbing for 5 to 8 minutes. Open the press and check for color and temperature: The cheese should be melted and the bread golden. If the bread is sticking to the press, allow it to cook for a bit longer and it will unstick itself. If the press seems to generate more heat on the bottom, flip the sandwich halfway through to ensure even cooking (making sure the ridges in the bread line up). Once cooked, remove, cut into halves, and serve.

PRIMETIME PASTRAMI

Steps:

• For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.
• For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.
• For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.
• Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.
• After a minimum of 5 days, prepare a smoker for 225 degrees F.
• Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.

DANNY BOWIEN'S PASTRAMI

Steps:

• Two nights before serving, place the corned beef in a large pot and cover with water. Refrigerate and soak for 24 hours, changing the water every four hours if possible.
• The night before serving, in a small bowl, mix the spicy brown mustard and fish sauce, and rub all over the meat. In another bowl, mix the salt, pepper and brown sugar. Sprinkle evenly all over the meat; do not rub it in. Place the meat on a rack placed over a baking sheet, and refrigerate uncovered for about 12 hours or overnight.
• Very early in the morning, remove the meat from the refrigerator and allow to rest for 1 hour to come to room temperature. Meanwhile, heat an oven to 200 degrees; or if you have a smoker, set it to 212 degrees.
• Heat a grill or large grill pan until very hot, about 10 minutes; if using an indoor grill or pan, make sure the room is well ventilated. Place the meat on the grill or pan fat side down, and allow it to sear on one side for 2 minutes. Continue turning and searing on each side - including the ends - for 2 minutes a side. Repeat for a second searing on each side; the meat should have a hard sear with grill marks. (If you are using a smoker, there's no need to sear the meat first.)
• Wrap the meat well in aluminum foil and place in a shallow baking dish. Bake for 12 hours; the finished meat should jiggle. (If you are using a smoker, do not wrap the meat in foil. Smoke for about 10 hours.)
• Remove the foil from the meat and raise the oven temperature to 400 degrees. When the oven is heated, return the meat to the oven and allow to roast until the crust is blackened and firm but still gives to the touch, 3 to 5 minutes. Remove from the heat and allow to rest for 10 minutes. Slice and serve with the pickled mustard condiment spooned on the side.

PASTRAMI-SPICED PORTERHOUSE STEAKS

Steps:

• Prepare the steaks: Pulse the coriander seeds, peppercorns and mustard seeds in a spice grinder until coarsely ground. Transfer to a small bowl and add the brown sugar, paprika, garlic powder and allspice; mix until evenly combined. Season the steaks all over with salt and pepper, then rub with the vegetable oil. Rub the steaks on both sides with the spice mixture, pressing to adhere. Let sit at room temperature, 30 minutes.
• Meanwhile, preheat a grill to medium high. Lightly oil the grates.
• Make the mustard butter: Stir the butter in a small bowl until smooth. Mix in the mustard, parsley, chives, 1/4 teaspoon salt and a few grinds of pepper.
• Grill the steaks until well marked, 4 to 5 minutes. Rotate the steaks 90 degrees, moving them around as needed to prevent flare-ups, and cook until crosshatch grill marks form, 4 to 5 more minutes. Flip the steaks and cook 4 to 5 minutes, then rotate 90 degrees and cook 4 to 5 more minutes, or until a thermometer inserted sideways into the center of the steaks registers 125 degrees F for medium rare. Transfer the steaks to a cutting board and let rest at least 5 minutes. Serve with the mustard butter.