New York Strip Steaks With Tennessee Barbecue Sauce |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Real Grilling Ingredients:
1/2 cup ketchup |
2 tablespoons jack daniels whiskey |
1 tablespoon steak sauce |
1 tablespoon dark brown sugar |
2 teaspoons worcestershire sauce |
1/4 teaspoon granulated garlic |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
4 (8 ounce) new york strip steaks (1 inch thick) |
3 medium garlic cloves |
1/2 teaspoon kosher salt |
3 tablespoons extra virgin olive oil |
1 tablespoon finely chopped fresh rosemary |
2 teaspoons fresh coarse ground black pepper |
Directions:
1. Make the sauce: In a small saucepan, whisk all the sauce ingredients with 1/2 cup water.
2. Bring to a simmer over medium-high heat, then decrease heat and simmer for 10 minutes, stirring occasionally.
3. Trim most of the exterior fat from the steaks; let stand at room temperature for 20-30 minutes before grilling.
4. Roughly chop the garlic; then sprinkle the salt on top.
5. Using both the sharp edge and the flat side of the knifeblade, crush the garlic and salt together to create a paste.
6. In a small bowl, mix the paste with the oil, rosemary, and pepper; smear mixture evenly all over the steaks.
7. Grill over direct high heat until cooked to desired doneness, 6-8 minutes for medium-rare, turning once (if flare-ups occur, move the steaks temporarily over indirect heat).
8. Remove from the grill and let rest for 3-5 minutes; serve warm with the sauce on the side.
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