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Strip Steaks with Bourbon-Molasses Barbecue Sauce

Jamie Purviance

Fuel Type:

  • People

    Serves 4

  • Prep Time

    20 mins

  • Grilling Time

    6 to 8 mins

Ingredients
Instructions

the Ingredients

20151023095354 Row Redmeat 70

Sauce

  • Completed step 1 small yellow onion, coarsely grated with juices
  • Completed step ½ cup ketchup
  • Completed step ¼ cup bourbon
  • Completed step ¼ cup 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 â…› teaspoon ground cayenne pepper, or to taste
 
  • Completed step 4 New York strip steaks, each 10 to 12 ounces and about 1 inch 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 holes

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

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 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.

    Related Grill Skills

    Mincing Garlic
  • 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.

    Related Grill Skills

    Trimming a Strip Steak
  • Prepare the grill for direct cooking over high heat (450° to 550°F). 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 (500°F).
    Prepare the grill for direct cooking over high heat (450° to 550°F).
  • 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 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. 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. 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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