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Рецепт Hickory Grilled Rib Eye Steaks With Bacon Molasses Butter
by Global Cookbook

Hickory Grilled Rib Eye Steaks With Bacon Molasses Butter
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Ингредиенты

  • 6 x thick bacon slices
  • 1/3 c. mild-flavored (light) molasses
  • 6 Tbsp. butter - (3/4 stick) room temperature Salt to taste Freshly-grnd black pepper to taste
  • 2 c. hickory wood chips soaked 30 min, and liquid removed
  • 6 x beef rib-eye steaks, abt 1" thick

Инструкции

  1. Position rack in top third of oven and preheat to 375 degrees. Line small baking sheet with foil. Arrange bacon slices on foil; brush bacon with all of molasses, then sprinkle with pepper. Bake till bacon is cooked through but not crisp, about 15 min.
  2. Transfer bacon to work surface; cold. Chop bacon; transfer to small bowl. Add in butter and stir to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
  3. Prepare barbecue (medium-high heat). When coals are white, spread wood chips in 8- by 8-inch disposable aluminum foil pan; place pan directly atop coals. Sprinkle steaks with salt and pepper. When chips are smoking, place steaks on grill rack. Cover grill and cook steaks to desired doneness, about 4 min per side for medium-rare. Transfer steaks to plates. Spoon bacon-molasses butter atop each and serve.
  4. This recipe yields 6 servings.
  5. Comments: Sweet cherry tomatoes make an easy appetizer. What to drink: Top off glasses of cool lemonade with a splash of bourbon, and garnish with fresh mint sprigs. For wine drinkers, offer a California Pinot Noir.