New York Strip Steaks with Bourbon Steak Sauce

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New York Strip Steaks with Bourbon Steak Sauce

Combine a New York strip and a savory bourbon-laced sauce, and you’ll have an elegant but easy grilled main course. Serve with grilled veggies, like tomatoes and red onion, or creamed spinach for a meal worthy of a dinner party.

 

New York Strip Steaks with Bourbon Steak Sauce

 

4 bone-in New York strip steaks, each about 10 oz (315 g) and 1 1/2 inches (4 cm) thick

1/2 cup (4 oz/125 g) unsalted butter, melted and cooled

1/4 cup (2 fl oz/60 ml) canola oil

Kosher salt and freshly ground pepper

Bourbon Steak Sauce (see below)

 

At least 30 minutes before you are ready to begin grilling, remove the steaks from the refrigerator. In a 9-by-13-inch (23-by-33-cm) baking dish, mix together the butter and oil. Place the steaks in the mixture and turn to coat both sides. One at a time, lift the steaks from the dish, allow the excess oil mixture to drip back into the dish, and place on a platter. Coat each steak on both sides with 1 teaspoon each salt and pepper.

 

Prepare a charcoal or gas grill for direct grilling over high heat. Brush and oil the grill grate.

 

Place the steaks on the grill directly over the fire and cook for about 3 minutes. Using tongs or a wide spatula, rotate each steak a quarter turn (90 degrees), and continue cooking for another 3 minutes, then turn the steaks. Cook the steaks until well marked and cooked to your liking, about another 5 minutes for medium-rare, or until an instant read thermometer inserted into the center of a steak away from bone registers 135°F (57°C). If you want to cook the steaks to medium, find a cool spot along the edge of your charcoal grill or cut the burners down on your gas grill to medium heat.

 

Transfer the steaks to warmed plates and let rest for 5-10 minutes. Serve at once. Pass the steak sauce at the table. Serves 4.

 

Bourbon Steak Sauce

 

1/2 cup (4 oz/125 g) Dijon mustard

1/4 cup (2 oz/60 g) ketchup

3 Tbs. steak sauce, preferably A1

2 Tbs. bourbon

2 Tbs. well-drained prepared horseradish

1 Tbs. each Worcestershire sauce, pure maple syrup, dark corn syrup, and tamari or reduced-sodium soy sauce

4 anchovy fillets, mashed to a paste

Kosher salt and freshly ground pepper

 

In a bowl, mix together the mustard, ketchup, steak sauce, bourbon, horseradish, Worcestershire, maple syrup, corn syrup, tamari, and anchovies. Season with salt and pepper. Use right away, or store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature or warm slightly before serving. Makes about 1 1/2 cups (12 fl oz/375 ml).

One comment about “New York Strip Steaks with Bourbon Steak Sauce

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