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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

New York Strip Steaks with Crushed Garlic and Tennessee Barbecue Sauce Recipe

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This recipe for New York Strip Steaks with Crushed Garlic and Tennessee Barbecue Sauce is from Berta's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Sauce:
½ c. ketchup
2 T. Jack Daniel’s whiskey
1 T. steak sauce
¾ T. dark brown sugar
1 tsp. Worcestershire sauce
¼ tsp. granulated garlic
¼ tsp. kosher salt
¼ tsp. freshly ground black pepper
For steaks:
4 New York strip steaks, about 8 oz. each and 1” thick
3 medium garlic cloves
½ tsp. kosher salt
3 T. extra virgin olive oil
1 T. finely chopped fresh rosemary
2 tsp. coarsly ground black pepper
Directions:
Directions:
To make the sauce: in a small heavy-bottom saucepan, whisk the sauce ingredients with ½ c. water. Bring to a simmer over medium-high heat, then reduce the heat and simmer for 10 minutes, stirring occasionally.
Trim most of the exterior fat from the steak. Allow to stand at room temperature 30-60 minutes before grilling. Roughly chop the garlic, and then sprinkle the salt on top. Using both the sharp edge and flat side of the knife blad, crush the garlic and salt together to form a paste. In a small bowl, mix the garlic paste with the oil, rosemary and pepper. Smear the mixture evenly all over the steaks.
Grill over direct high heat until cooked to desired doneness, 6-8 minutes for medium-rare, turning once. Remove from the grill and let rest for 5 minutes. Serve with the warm sauce on the side.

 

 

 

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