
New York Strip Steaks with Crushed Garlic and Tennessee Barbecue Sauce

by:




Thin ones, thick ones. Using direct heat, indirect heat, an open lid, a closed lid...Ive 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 meat...man, I thought I was it. The secret to success begins with matching the cut of meat to the method...
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
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
SAUCE:
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
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
preparation

comments