Katz's-Style Pastrami Sandwich
A real pastrami sandwich is two-handed, three-pound, eat-half-now-eat-half-later territory.
Why this dish belongs to New York
Pastrami is one of New York's contributions to American food, descended from Romanian-Jewish 'pastrama' brought to NYC in the 1880s. The technique: cure beef brisket in a wet brine for 5–7 days, coat in coriander-and-pepper rub, smoke for 4 hours, then steam for 3+ hours until probe-tender. The result is uniquely New York: the smoke from the deli wood, the steam from the deli kitchen, the hand-slice — never machine — by a counterman who knows how thick pastrami should be (about 1/4 inch, fanned out across the bread). Katz's Delicatessen on East Houston, founded 1888, is the canonical version, but Russ & Daughters, 2nd Avenue Deli, and Mile End all serve excellent variants. The sandwich is always: sliced rye (with caraway), heaping pile of pastrami (a half-pound minimum), brown mustard. Nothing else. Cheese, mayo, lettuce — all profanity. This recipe is the home version of a 7-day project. You will not regret it.
Method · 11 steps
- 1
Day 1: Make the brine. Bring 1 quart of water to a boil with kosher salt, brown sugar, pink curing salt, pickling spice, and garlic. Stir until salt dissolves. Add 3 quarts of cold water to cool the brine. Refrigerate until below 40°F.
- 2
Submerge the brisket in the cold brine in a non-reactive container (food-grade 2.5-gallon bag works, or a covered plastic bin). Refrigerate 5–7 days, turning the brisket once a day. Longer = saltier and more pink throughout.
- 3
Day 6 or 7: Remove brisket from brine. Rinse thoroughly under cold water for 2–3 minutes to remove surface salt. Pat dry with paper towels.
- 4
Toast coriander and peppercorns in a dry skillet over medium heat for 30 seconds until fragrant. Coarsely grind in a spice grinder or with a mortar.
- 5
Mix ground coriander, peppercorns, brown sugar, smoked paprika, and garlic powder. Coat the brisket on all sides with the rub, pressing it into the meat.
- 6
Heat smoker to 225°F. Hickory or oak. Smoke the brisket fat-side-up for 3–4 hours until internal temperature hits 165°F. The bark will be dark mahogany.
- 7
Remove from smoker. The brisket is now smoked but not cooked through — this is normal. The steam step finishes it.
- 8
Set up a steamer: large pot with 2 inches of simmering water, steamer basket above. Place brisket on basket, cover, and steam for 2.5–3 hours until probe-tender — a thermometer slides through the thickest part with no resistance, around 200–205°F.
- 9
Rest 30 minutes wrapped in foil before slicing.
- 10
Slice across the grain into 1/4-inch slices. Slice only what you'll serve immediately; refrigerate the unsliced portion to maintain moisture.
- 11
Build the sandwich: 2 slices of rye, brown mustard on bottom slice, 1/2 lb of warm pastrami fanned across, top slice. That's it. Optional pickle on the side.
Chef's notes
- →Pink curing salt (Prague Powder #1) is essential for pastrami — it cures the meat and gives the pink color. Don't substitute regular salt; it's a different chemical.
- →Brining time: 5 days = lightly cured (some white meat in center). 7 days = fully cured (pink throughout). 10 days = aggressively salty. 6 is the sweet spot for most.
- →Steaming after smoking is the difference between a deli pastrami and a smoked brisket. Don't skip it — the steam tenderizes the meat further and freshens the bark.
- →Buy a brisket flat, not a packer. The flat slices cleaner; the point's marbling is too much for proper deli slicing.
- →If you don't have a smoker, use a stovetop smoker box or smoke on a charcoal grill with hickory chunks. The smoke step is what makes it pastrami, not corned beef.
Storage
Sliced pastrami refrigerates 4 days, freezes 1 month. Reheat slices by steaming for 2 minutes. Whole pastrami (unsliced) keeps longer — up to 1 week.
Frequently asked
- What's the difference between pastrami and corned beef?
- Both start as brined beef brisket. Corned beef is boiled. Pastrami is dry-rubbed (coriander + pepper), smoked, then steamed. Same meat, different finishing technique. Pastrami has the smoke; corned beef does not.
- Why does my home pastrami taste different from Katz's?
- Three reasons: Katz's uses a longer brine (7+ days), they hand-slice (machine slices crush the cells), and they cure massive cuts (4+ flats at a time, more uniform brine penetration). Home approximations get to 80% of Katz's.
- Can I skip the curing salt?
- No. Curing salt is what gives pastrami its pink color and food-safe long brine. Without it, you'd need to brine in 24 hours (won't be pastrami) and the color would be gray. Buy a small box; it lasts forever.
- What's the right way to serve pastrami?
- On rye with brown mustard. Period. No cheese, no mayo, no lettuce, no tomato. The rye bread, the pastrami, and the mustard. Pickle on the side. Anything else is a different sandwich.
- Can I order from Katz's instead of making this?
- Yes — Katz's ships nationwide. About $89 for a 2-lb pastrami, plus $30 shipping. Comes vacuum-sealed; reheat by steaming. Worth it once a year. The home version costs $40 in ingredients and takes 7 days; pick your effort.
Save recipes, plan meals, cook smarter
Get new recipes and seasonal meal plans straight to your inbox — no spam, unsubscribe any time.