I love a good pastrami, and I wanted to see what would happen if I brined a cured a steak the same way. I started by making a classic pastrami brine with roasted spices, garlic, peppercorns, sugar, kosher salt, and curing salt. I heated it just enough for everything to fully dissolve, then dumped in ice to bring it back down to temperature. Once cooled, I submerged a massive three inch thick porterhouse steak and let it sit in the refrigerator for about seven days, moving it around every day or
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