Got this in an email from Weber Grills
Thought it looked good enough to share for Pops Day.
New York Strip Steaks
with Red-Eye Barbecue Sauce
[font=Verdana, Arial, Helvetica, sans-serif]Prep time: 15 minutes
Grilling time: 8 to 10 minutes
Sauce
1/2 cup ketchup
1/2 cup low-sodium beef stock
1/4 cup water
1/4 cup strong brewed coffee
1 tablespoon Worcestershire sauce
1 teaspoon molasses
1/2 teaspoon pure chile powder
1/2 teaspoon granulated onion
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
3 tablespoon vegetable oil
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 tablespoon freshly ground black pepper
2 teaspoons kosher salt
4 New York strip steaks, each about 12 ounces and 1-1/4 inches thick, trimmed of excess fat
1. In a small saucepan mix the sauce ingredients. Bring to a boil over high heat, then reduce the heat to a simmer and cook for 5 to 7 minutes, stirring occasionally. Remove the saucepan from the heat.
2. In a small bowl mix the oil, Worcestershire sauce, vinegar, pepper, and salt. Brush the mixture over both sides of the steaks. Let the steaks sit at room temperature for 20 to 30 minutes before grilling.
3. Brush the cooking grate clean. Sear the steaks over direct high heat (450°F to 550°F), with the lid closed as much as possible, for about 6 minutes, turning once and swapping their positions as needed for even cooking. Move the steaks over indirect high heat and cook, with the lid closed as much as possible, until they reach your desired doneness, 2 to 4 minutes for medium rare, occasionally turning and brushing with some of the sauce. Remove from the grill and let the steaks rest for 3 to 5 minutes. Serve warm with the remaining sauce.
Makes 4 to 6 servings
[/font]
Thought it looked good enough to share for Pops Day.
New York Strip Steaks
with Red-Eye Barbecue Sauce
[font=Verdana, Arial, Helvetica, sans-serif]Prep time: 15 minutes
Grilling time: 8 to 10 minutes
Sauce
1/2 cup ketchup
1/2 cup low-sodium beef stock
1/4 cup water
1/4 cup strong brewed coffee
1 tablespoon Worcestershire sauce
1 teaspoon molasses
1/2 teaspoon pure chile powder
1/2 teaspoon granulated onion
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
3 tablespoon vegetable oil
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 tablespoon freshly ground black pepper
2 teaspoons kosher salt
4 New York strip steaks, each about 12 ounces and 1-1/4 inches thick, trimmed of excess fat
1. In a small saucepan mix the sauce ingredients. Bring to a boil over high heat, then reduce the heat to a simmer and cook for 5 to 7 minutes, stirring occasionally. Remove the saucepan from the heat.
2. In a small bowl mix the oil, Worcestershire sauce, vinegar, pepper, and salt. Brush the mixture over both sides of the steaks. Let the steaks sit at room temperature for 20 to 30 minutes before grilling.
3. Brush the cooking grate clean. Sear the steaks over direct high heat (450°F to 550°F), with the lid closed as much as possible, for about 6 minutes, turning once and swapping their positions as needed for even cooking. Move the steaks over indirect high heat and cook, with the lid closed as much as possible, until they reach your desired doneness, 2 to 4 minutes for medium rare, occasionally turning and brushing with some of the sauce. Remove from the grill and let the steaks rest for 3 to 5 minutes. Serve warm with the remaining sauce.
Makes 4 to 6 servings
[/font]
