• 2 (10-ounce) ribeye or filet steaks
• 5 quarts water
• ¼ cup salt
• ⅓ cup sugar
• 1 bay leaf
• 1 cinnamon stick
• pinch ground cardamom
• pinch ground juniper berry
• pinch freshly ground black pepper
• 1 star anise
• 2 cloves

Pat steaks dry and set aside. In a large stockpot, combine water, salt, sugar, bay leaf, cinnamon stick, cardamom, juniper berry, pepper, star anise, and cloves. Bring to a boil over high heat. Reduce heat to medium-high and simmer for 15 minutes. Remove from heat and let cool Submerge steak in the brine for 1 to 2 hours, depending on the thickness of steak.Place steak on grill, and cook about 10 minutes per side, depending on thickness of steak.

Arrange steaks on top of Fennel Puree. Spoon Apricot and Raisin Compote over the steaks, and serve.