Hickory-Grilled Rib-Eye Steaks With Bacon-Molasses Butter

Hickory-Grilled Rib-Eye Steaks With Bacon-Molasses Butter
Hickory-Grilled Rib-Eye Steaks With Bacon-Molasses Butter

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 6

    thick bacon slices

  • 1/3

    cup mild-flavored (light) molasses

  • 6

    tablespoons butter - (3/4 stick) room temperature

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 2

    cups hickory wood chips soaked 30 minutes, and drained

  • 6

    beef rib-eye steaks, abt 1" thick

Directions

Position rack in top third of oven and preheat to 375 degrees. Line small baking sheet with foil. Arrange bacon slices on foil; brush bacon with all of molasses, then sprinkle with pepper. Bake until bacon is cooked through but not crisp, about 15 minutes. Transfer bacon to work surface; cool. Chop bacon; transfer to small bowl. Add butter and stir to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.) Prepare barbecue (medium-high heat). When coals are white, spread wood chips in 8- by 8-inch disposable aluminum foil pan; place pan directly atop coals. Sprinkle steaks with salt and pepper. When chips are smoking, place steaks on grill rack. Cover grill and cook steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Spoon bacon-molasses butter atop each and serve. This recipe yields 6 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: