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New York Strip Steaks with Crushed Garlic and Tennessee Barbecue Sauce

Makes 4 servings

Sauce

• 1/2 cup ketchup
• 2 tablespoons Jack Daniel’s® whiskey
• 1 tablespoon steak sauce
• 1 tablespoon dark brown sugar
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

4 New York strip steaks, about 8 ounces each and 1 inch thick

• 3 medium garlic cloves
• 1/2 teaspoon kosher salt
• 3 tablespoons extra virgin olive oil
• 1 tablespoon finely chopped fresh rosemary
• 2 teaspoons coarsely ground black pepper

1. In a small heavy-bottom saucepan, whisk the sauce ingredients with 1/2 cup of water. Bring to a simmer over medium-high heat, then reduce the heat and simmer for 10 minutes, stirring occasionally.

2. Trim most of the exterior fat from the steaks and let them sit at room temperature 20 to 30 minutes before grilling.

3. Roughly chop the garlic, and then sprinkle the salt on top. Using both the sharp edge and the flat side of knife blade, crush the garlic and salt together to create a paste. In a small bowl, mix the garlic paste with the oil, rosemary, and pepper. Smear the mixture evenly all over the steaks.

4. Grill over direct high heat until cooked to desired doneness, 6 to 8 minutes for medium rare, turning once (if flare-ups occur, move the steaks temporarily over indirect high heat). Remove from the grill and let rest for 3 to 5 minutes.

Serve warm with the sauce on the side.

Prep time: 10 minutes
Grilling time: 6 to 8 minutes

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