Grilled T-Bone Steaks With Bourbon-Peppercorn Mop Sauce

Recipe by AZPARZYCH
READY IN: 25mins
SERVES: 8
YIELD: 8 steaks
UNITS: US

INGREDIENTS

Nutrition
  • For the Sauce
  • 2
    cups country table syrup (sorghum syrup) or 2 cups mild molasses
  • 1
    teaspoon cracked black peppercorns
  • 6
    tablespoons smoky-style kentucky bourbon whiskey, such as Knob Creek
  • 14
    cup unsalted butter, chilled, cut up
  • 1 14
    teaspoons lemon juice
  • STEAKS
  • 8
    t-bone steaks (1 inch thick)
  • 3
    tablespoons vegetable oil
  • 2
    teaspoons kosher salt (coarse)
  • 2
    teaspoons freshly ground pepper
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DIRECTIONS

  • Heat grill.
  • 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.
  • Reserve 1 1/4 cups; keep remaining sauce warm to brush over steaks during grilling.
  • 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.
  • 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.
  • Serve reserved 1 1/4 cups sauce with steak.
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