Grilled T-Bone Steaks With Bourbon-Peppercorn Mop Sauce

READY IN: 25mins

Received this in an email, sounds so good and juicy...

Top Review by breezermom

5 Stars! I grilled mushrooms alongside, and they are fabulous in this sauce! It's a tad sweet, so I'll reduce the syrup next time (I used molasses) and increase the bourbon a tad. I had a New York Strip, so used that, but I can only imagine how good this would be on a T-Bone or Ribeye! The steak crisps up nicely on the grill, while staying nice and juicy on the inside. Made for Newest Zaar Tag!

Ingredients Nutrition

  • For the Sauce

  • 473.18 ml country table syrup (sorghum syrup) or 473.18 ml mild molasses
  • 4.92 ml cracked black peppercorns
  • 88.74 ml smoky-style kentucky bourbon whiskey, such as Knob Creek
  • 59.14 ml unsalted butter, chilled, cut up
  • 6.16 ml lemon juice

  • 8 t-bone steaks (1 inch thick)
  • 44.37 ml vegetable oil
  • 9.85 ml kosher salt (coarse)
  • 9.85 ml freshly ground pepper


  1. Heat grill.
  2. Place syrup and peppercorns in medium saucepan; bring to a boil over medium-high heat. Remove from heat; whisk in bourbon, butter and lemon juice.
  3. Reserve 1 1/4 cups; keep remaining sauce warm to brush over steaks during grilling.
  4. Lightly brush steaks with oil; sprinkle with salt and pepper. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill.
  5. Grill 6 to 8 minutes for medium-rare or until of desired doneness, generously brushing with warm sauce during last 3 to 4 minutes of grilling and turning several times.
  6. Serve reserved 1 1/4 cups sauce with steak.

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