Grilled T-Bone Steaks with Bourbon-Peppercorn Mop Sauce

By barbgreenfield

Country table syrup, shelved near other syrups in the store, is a blend of sorghum syrup, molasses and corn syrup. The sweetness of the syrup combined with the smokiness of the bourbon and the bite of the peppercorns make this an unusual and tasty alternative to standard barbecue sauces.

Ingredients

• SAUCE
• 2 cups country table syrup (sorghum syrup) or mild molasses
• 1 teaspoon cracked black peppercorns
• 6 tablespoons smoky-style Kentucky bourbon whiskey, such as Knob Creek
• 1/4 cup unsalted butter, chilled, cut up
• 1 1/4 teaspoons lemon juice
• STEAKS
• 8 T-bone steaks (1 inch thick)
• 3 tablespoons vegetable oil
• 2 teaspoons kosher (coarse) salt
• 2 teaspoons freshly ground pepper

Preparation

Step 1

1. 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.

2. 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.

8 servings

PER SERVING: 675 calories, 25.5 g total fat (10 g saturated fat), 44 g protein, 63.5 g carbohydrate, 130 mg cholesterol, 565 mg sodium, 0 g fiber