New York Strip Steaks With Tennessee Barbecue Sauce - cooking recipe

Ingredients

Sauce
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
Steaks
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

Preparation

Make the sauce: In a small saucepan, whisk all the sauce ingredients with 1/2 cup water.
Bring to a simmer over medium-high heat, then decrease heat and simmer for 10 minutes, stirring occasionally.
Trim most of the exterior fat from the steaks; let stand at room temperature for 20-30 minutes before grilling.
Roughly chop the garlic; then sprinkle the salt on top.
Using both the sharp edge and the flat side of the knifeblade, crush the garlic and salt together to create a paste.
In a small bowl, mix the paste with the oil, rosemary, and pepper; smear mixture evenly all over the steaks.
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).
Remove from the grill and let rest for 3-5 minutes; serve warm with the sauce on the side.