Prep 15 mins
Cook 15 mins
Years ago, I worked my way through college as a cook in a family owned Pub/Steak house in Savannah GA. This is a recipe for the searing sauce we would brush on the steaks just before taking them off the grill. The salty/sweet combination really enhances the flavors of the beef without being overpowering. I prefer ribeyes or T-bones, but this is good on any grilled beef.
- Mix soy sauce and honey. It's basically a one to one ratio, but you can adjust for sweet verses salty preferences.
- Warm the mixture on the stove until the honey is incorporated into the soy sauce. Keep warm until ready to brush on steaks.
- Salt and pepper the steaks. I use coarse ground black pepper and kosher salt.
- Place steaks on a HOT grill.
- For great looking grill marks:.
- Place the meet on the grill at a 45 degree angle for 1/2 the cooking time for the first side. Turn 90 degrees for the remaining cooking time for the first side. Turn the steak over, again at a 45 degree angle for the first half, then turn 90 degrees and finish cooking. You should end up with diamond shaped grill marks.
- When meat is almost ready to come off the grill, brush with the soy sauce/honey mixture. Let it cook/sear on one side, then turn over and do the same to the other. Repeat as necessary to get a noticable glaze on the meat.
- Remove from heat and brush again (this is important).
- Let meat stand for 15 min before serving (also important).
I've always loved soy sauce/honey sauces and this one couldn't be simpler and easier to make. Four of us were heading off to the country yesterday, so I scaled back the recipe. We thoroughly enjoyed this sauce on our lamb chops and sausages which we'd BBQd to perfection on a public BBQ in a park where we ate them while enjoying a splendid autumn day and wonderful views. Thanks for sharing this great recipe. And next time when I make these, on my ridge grill at home, I'll follow your suggestions about turning them so that I get those nice diamond patterns!