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Ingredients
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Sweetbreads
Finishing & Grill
Optional Garnish
Method
Preparing the sweetbreads
Soak and clean
Place the sweetbreads in a bowl and cover with cold water. Add the white wine vinegar and refrigerate for 30 minutes to 1 hour to help remove blood and firm the texture. Drain and gently press out excess liquid.
Trim membranes
Place sweetbreads on a cutting board. Using a small sharp knife, remove any yellowish or fatty membranes and connective tissue, separating the two lobes if needed. Keep sweetbreads intact but remove tough bits. Rinse gently under cold water.
Blanch and cool
Bring the cold water in a medium saucepan to a gentle simmer (not a rolling boil). Add 1 tsp kosher salt. Submerge the sweetbreads and poach gently for 8–10 minutes until they feel firmer but still tender. Immediately transfer to an ice bath (very cold water) to stop cooking and firm them up. Chill for 10 minutes.
Press
After cooling, drain sweetbreads and place between two sheets of plastic wrap or in a small container with a weighted plate on top. Refrigerate and press for 30–60 minutes — this compacts the sweetbreads for even slicing and crisping.
Slice and season
Remove pressed sweetbreads. Pat dry with paper towels. Slice into 1/2-inch thick pieces (or leave whole if small). Season both sides with remaining 1 tsp kosher salt, black pepper, and smoked paprika. Let sit at room temperature 10 minutes before grilling.
Grilling and finishing
Sear
Add 1 tbs olive oil to the skillet (or brush sweetbreads with oil). Place sweetbreads on the hot surface, leaving space between pieces. Sear without moving for 2–3 minutes until a deep golden crust forms. Flip and sear the other side 1.5–2 minutes. If using grill, cook 2–3 minutes per side directly over heat.
Baste
Reduce heat to medium. Add butter, remaining 1 tbs olive oil, smashed garlic and thyme to the skillet. Tilt the pan and spoon the melted butter-herb mixture over the sweetbreads continuously for 1 minute to infuse flavor and finish cooking. If on the grill, finish by spooning melted butter-herb mixture from a small saucepan over the pieces.
Rest and finish
Transfer sweetbreads to a warm plate and let rest 2–3 minutes. Squeeze lemon over them, sprinkle with sea salt flakes and additional freshly ground black pepper to taste.