Jun 13, 2014

Strip Steaks with Bourbon-Molasses Barbecue SauceRecipe by Jamie Purviance

Rating: 5 stars

5 Reviews

Serves: 4 // Prep time: 20 minutes | Grilling time: 6 to 8 minutes

Grocery List

Fresh Produce

  • 2 garlic cloves
  • 1 yellow onions

Meat / Poultry / Seafood

  • 4 New York strip steaks, each 10 to 12 oz and about 1" thick

Oil and Spices

  • 2 tbsp extra-virgin olive oil
  • .5 tsp freshly ground black pepper
  • .25 tsp ground cayenne pepper
  • 2 tsp kosher salt
  • 2 tsp mustard powder


  • 2 tbsp cider vinegar
  • .5 cups ketchup
  • .25 cups molasses
  • 2 tbsp Worcestershire sauce

Wine / Beer / Spirits

  • 2 fl oz bourbon


  • 1 tbsp light brown sugar



  • 1 small yellow onion, grated with juices (about ½ cup)
  • ½ cup ketchup
  • 2 ounces bourbon
  • ¼ cup molasses
  • 2 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon packed light brown sugar
  • 2 teaspoons mustard powder
  • 1 teaspoon kosher salt
  • 2 garlic cloves, minced
  • ⅛ teaspoon ground cayenne pepper, or to taste

  • 4 New York strip steaks, each 10 to 12 ounces and about 1 inch thick, trimmed of excess fat
  • Extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper


  1. In a small saucepan whisk the sauce ingredients. Bring to a boil over medium heat, and then reduce the heat to medium-low and simmer until thickened and reduced to 1¼ cups, 8 to 10 minutes, stirring frequently. Cool completely. Set aside ½ cup of the sauce for basting the steaks during grilling. Reserve the remaining sauce for serving.

  2. 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.

  3. Prepare the grill for direct and indirect cooking over high heat (450° to 550°F).

  4. 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 ½ cup sauce. Remove from the grill and let rest for 3 to 5 minutes. Serve the steaks warm with the reserved sauce on the side.

5 Reviews

Average Rating

Rating: 5 stars

Login to Write a Review

Rating: 5 stars

Jun 14, 2014

Larry L

Nice Change

Very flavorful. A lot of diverse flavors that make one delicious sauce. We did not have the molasses, so we doubled up on the brown sugar. Worked fine. My picky sons loved it. I was shocked. Will definitely use again. Thank you for sharing.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Jun 16, 2014

Martin L

Awesome steak sauce

Did this recipe for Father's Day. Used ribsteaks instead of strips steaks and followed the recipe step by step. This sauce is one of the best I ever had to go with a fat, juicy steak! It's a perfect blend of sweet and salty taste. And don't put anything else on the meat than kosher salt, fresh ground pepper and olive oil. The whole family just loved it!! It's going in my ''to repeat'' list !!

Type of Griller


Would you recommend this recipe? YES

Share Recipe

Show your friends, family, and neighbors what they have to look forward to at your next barbecue.

A link to the following recipe will be included in the email:
Strip Steaks with Bourbon-Molasses Barbecue Sauce