Sunday, April 22, 2007

NEW YORK STRIP STEAKS ( With Crushed Garlic and Tennessee Barbecue Sauce )

Pic: A nice medium-rare T-bone steak with a glass of red wine

The original recipe calls for New York Strip meat but I change it to T-bone steak so for the recipe below, I still use the original recipe.

With Crushed Garlic and Tennessee Barbecue Sauce

1/2 cup ketchup
2 Tbs Jack Daniel's Whiskey
1 Tbs steak sauce
1 Tbs dark brown sugar
2 tsp Worcestershire sauce
1/4 tsp granulated garlic
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

4 NY strip steaks, about 8 ounces each and 1 inch thick
3 medium garlic cloves
1/2 tsp kosher salt
3 Tbs extra virgin olive oil
1 Tbs finely chopped fresh rosemary
2 tsp coarsely ground black pepper

1. To make the sauce: In a small heavy-bottom saucepan, which the sauce ingredients with 1/2 cup of water. Bring to a simmer over medium-high heat, then reduce the heat and simmer for 10 minutes, stirring occasionally.

2. Trim most of the exterior fat from the steak. Allow to stand at room temperature 20 to 30 minutes before grilling.

3. Roughly shop the garlic, and then sprinkle the salt on top. Using both the sharp edge and the flat side of the knife blade, crush the garlic and salt together to create a paste. In a small bowl, mix the galic paste with the oil, rosemary and pepper. Smear the mixture evenly all over the steaks.

4. Grill over Direct High heat until cooked to desired doneness, 6 to 8 minutes for medium rare, turning once ( if flare ups occur, move the steaks temporarily over Indirect High heat ) Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the sauce on the side.

Makes 4 servings.

Pic: Richard grilling his own T-bone Steak

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