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Strip Steak with Bourbon-Molasses BBQ Sauce


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Rate this recipe 4.5/5 (13 Votes)
Strip Steak with Bourbon-Molasses BBQ Sauce 1 Picture


  • Sauce
  • Mushrooms, white, 8 oz., sliced
  • 1 small yellow onion, grated with juices (about 1/2 cup)
  • 1/2 cup ketchup
  • 2 ounces bourbon
  • 1/4 cup molasses
  • 2 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon packed light brown sugar
  • 2 teaspoons mustard powder
  • 1 teaspoon kosher salt
  • 2 garlic cloves, minced
  • 1/8 teaspoon ground cayenne pepper, or to taste
  • 4 New York strip steaks, each 10 to 12 ounces and about 1 inch thick, trimmed of excess fat
  • Extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


Adapted from


Step 1

Saute the mushrooms in olive oil and butter. Set aside.

In a small saucepan whisk the remaining sauce ingredients. Bring to a boil over medium heat, and then reduce the heat to medium-low and simmer until thickened and reduced to 1¼ cups, 8 to 10 minutes, stirring frequently.

Cool completely. Set aside ½ cup of the sauce for basting the steaks during grilling. Reserve the remaining sauce for serving and add the mushrooms into the serving sauce.

Lightly brush the steaks on both sides with oil and season evenly with the salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

Preheat grill 10 to 15 minutes over high heat (450° to 550°F).

Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness,

Medium Rare: 6 to 8 minutes for medium rare, turning once and brushing the tops and sides generously with the ½ cup sauce.

Medium: 10 minutes total, turn after five and brush sauce on.

Well Done: lower heat - cook on medium (350 degrees). 10 to 12 minutes per side. It's the only way to prevent burning while fully cooking it through the middle.

Remove from the grill and let rest for 3 to 5 minutes. Serve the steaks warm with the reserved sauce on the side.

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