Grilled T-Bone Steaks With Bourbon-Peppercorn Mop Sauce - cooking recipe

Ingredients
    For the Sauce
    2 cups country table syrup (sorghum syrup) or 2 cups mild molasses
    1 teaspoon cracked black peppercorns
    6 tablespoons smoky-style kentucky bourbon whiskey, such as Knob Creek
    1/4 cup unsalted butter, chilled, cut up
    1 1/4 teaspoons lemon juice
    STEAKS
    8 t-bone steaks (1 inch thick)
    3 tablespoons vegetable oil
    2 teaspoons kosher salt (coarse)
    2 teaspoons freshly ground pepper
Preparation
    Heat grill.
    Place syrup and peppercorns in medium saucepan; bring to a boil over medium-high heat. Remove from heat; whisk in bourbon, butter and lemon juice.
    Reserve 1 1/4 cups; keep remaining sauce warm to brush over steaks during grilling.
    Lightly brush steaks with oil; sprinkle with salt and pepper. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill.
    Grill 6 to 8 minutes for medium-rare or until of desired doneness, generously brushing with warm sauce during last 3 to 4 minutes of grilling and turning several times.
    Serve reserved 1 1/4 cups sauce with steak.

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