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Strip Steaks with Bourbon-Molasses Barbecue Sauce

Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Prep Time

    20 min.

  • Grilling Time

    6 to 8 min.

Ingredients
Instructions

the Ingredients

20151023095354 Row Redmeat 70

Sauce

  • Completed step 1 small yellow onion, coarsely grated with juices
  • Completed step 120 milliliters ketchup
  • Completed step 60 milliliters bourbon
  • Completed step 60 milliliters molasses
  • Completed step 2 tablespoons cider vinegar
  • Completed step 2 tablespoons Worcestershire sauce
  • Completed step 1 tablespoon packed light brown sugar
  • Completed step 2 teaspoons mustard powder
  • Completed step 1 teaspoon kosher salt
  • Completed step 2 garlic cloves, minced
  • Completed step ⅛ teaspoon ground cayenne pepper, or to taste
 
  • Completed step 4 New York strip steaks, each 280 to 340 grams and about 2.5 centimeters thick, trimmed of excess fat
  • Completed step Extra-virgin olive oil
  • Completed step 1 teaspoon kosher salt
  • Completed step ½ teaspoon freshly ground black pepper

Special Equipment

  • box grater with 6-millimeter holes

Instructions

  • In a small saucepan whisk the sauce ingredients. Bring to a boil over medium heat on the stove. Reduce the heat to medium-low and simmer until thickened and reduced to 300 milliliters, 8 to 10 minutes, stirring frequently. Cool completely. Set aside 120 milliliters of the sauce for basting the steaks during grilling. Reserve the remaining sauce for serving.
  • Lightly brush the steaks on both sides with oil and season evenly with the salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
  • Prepare the grill for direct cooking over high heat (230° to 290°C). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
    Prepare the grill for cooking over high heat (260°C). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
  • Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once and brushing the tops and sides generously with the reserved sauce (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve the steaks warm with the remaining sauce on the side.
    Brush the cooking grates clean. Grill the steaks over high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once and brushing the tops and sides generously with the reserved sauce (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve the steaks warm with the remaining sauce on the side.

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