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Jamie Purviance

Strip Steaks with Bourbon–Molasses Barbecue Sauce

  • People

    Serves 4

  • Prep Time

    20 min.

  • Grilling Time

    6 to 8 min.

Serves 4
Prep Time
20 min.
Grilling Time
6 to 8 min.

the Ingredients

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  • 1 small yellow onion, coarsely grated with juices
  • 120 millilitres ketchup
  • 60 millilitres bourbon
  • 60 millilitres 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 280 to 340 grams and about 2.5 centimetres thick, trimmed of excess fat
  • Extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Special Equipment

  • box grater


  • 01 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 millilitres, 8 to 10 minutes, stirring frequently. Cool completely. Set aside 120 millilitres of the sauce for basting the steaks during grilling. Reserve the remaining sauce for serving.
  • 02 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.
  • 03 Prepare the grill for direct cooking over high heat (230°C 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.
  • 04 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.