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Add a photoServings: 6
Ingredients
- 6 x thick bacon slices
- 1/3 c. mild-flavored (light) molasses
- 6 Tbsp. butter - (3/4 stick) room temperature Salt to taste Freshly-grnd black pepper to taste
- 2 c. hickory wood chips soaked 30 min, and liquid removed
- 6 x 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 till bacon is cooked through but not crisp, about 15 min.
- Transfer bacon to work surface; cold. Chop bacon; transfer to small bowl. Add in 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 min per side for medium-rare. Transfer steaks to plates. Spoon bacon-molasses butter atop each and serve.
- This recipe yields 6 servings.
- Comments: Sweet cherry tomatoes make an easy appetizer. What to drink: Top off glasses of cool lemonade with a splash of bourbon, and garnish with fresh mint sprigs. For wine drinkers, offer a California Pinot Noir.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 6 servings | |
| Calories 235 | |
| Calories from Fat 219 | 93% |
| Total Fat 24.58g | 31% |
| Saturated Fat 11.64g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 323mg | 13% |
| Potassium 64mg | 2% |
| Total Carbs 0.2g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 3.48g | 6% |
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