New York Strip Steaks with Crushed Garlic and Tennessee Barbecue Sauce


by: Maria Bella

Thin ones, thick ones. Using direct heat, indirect heat, an open lid, a closed lid...I’ve tried every combination. When I finally put the elements together in the right way and sat down to a tender steak with a seared, caramelized surface and a rosy red interior where specks of milky fat had melted into the juicy, I thought I was it. The secret to success begins with matching the cut of meat to the method...


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serves: 4

4 strip New York steaks (about 8 ounces each and 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 coarsely ground black pepper


1/2 cup ketchup

2 tablespoons Jack Daniel’s® 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 freshly ground black pepper

Nutrition Facts
New York Strip Steaks with Crushed Garlic and Tennessee Barbecue Sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 689

  • Total Fat: 45.5 g
  •     Saturated Fat: 15.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 129.3 mg
  • Sodium: 1026.3 mg
  • Total Carbs: 16.4 g
  •     Dietary Fiber: 0.6 g
  •     Sugars: 12.8 g
  • Protein: 47.6 g

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1.  To make the sauce: In a small heavy-bottom saucepan, whisk 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 steaks. Allow to stand at room temperature 20 to 30 minutes before grilling.

3.  Roughly chop 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 garlic 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.

Cooks' note:
By crushing and smearing garlic and kosher salt together, you create as smooth paste that can evenly cover a steak, and as it cooks, it melts into the surface of the meat. Use it on pork chops, chicken pieces, and fish fillets, too.

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