Here is a great fan favorite recipe for you to try out!
New York Strip Steaks with Red-Eye Barbecue Sauce
By Jamie Purviance
Prep time: 20 minutes, plus 15 minutes for the sauce
Grilling time: 6 to 8 minutes
1 tablespoon unsalted butter
2 teaspoons minced shallot
1 teaspoon minced garlic
1/2 cup ketchup
1/4 cup brewed dark-roast coffee or espresso
1 tablespoon balsamic vinegar
1 tablespoon packed light brown sugar
2 teaspoons ancho chile powder
4 New York strip steaks, each 10 to 12 ounces and about 1 inch thick, trimmed of excess fat
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1. In a saucepan over medium heat, melt the butter. Add the shallot and cook until it begins to brown, about 3 minutes, stirring often. Add the garlic and cook until fragrant, about 1 minute. Stir in the remaining sauce ingredients, bring to a simmer, and reduce the heat to low. Simmer until slightly reduced, about 10 minutes, stirring often. Transfer to a bowl to cool.
2. Brush the steaks on both sides with the oil and then season on both sides with the salt and pepper. Let the steaks stand at room temperature for 15 to 30 minutes before grilling.
3. Prepare the grill for direct 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. Remove the steaks from the grill and let rest for 3 to 5 minutes.
5. Serve the steaks warm with the sauce on the side
©2018 Weber-Stephen Products LLC. Tips from Way to Grill by by Jamie Purviance. Recipe from Weber’s Greatest Hits™ by Jamie Purviance. Used with permission