Grilled New York Strip with Virginia Bacon Brown Butter Sauce and Balsamic Drizzle Print this recipe
- 1-1/2 inch thick cut New York strip steak
- 1/2 teaspoon kosher salt and pepper
- 2 strips of thick cut Virginia bacon sliced into ¼-inch strips
- 2 tablespoons unsalted butter
- 1/2 cup balsamic vinegar
- Season both sides of the steak with the kosher salt and freshly cracked black pepper. Allow steaks to sit for 30 minutes at room temperature.
- For the Virginia Brown Butter Sauce, take 1 tablespoon of the butter and the bacon, and sauté in a pan to render the fat out of the bacon, browning it and crisping it. Drain the fat from the pan, leaving the bacon. Add remaining 1 tablespoon of butter to the sauté pan with the bacon and brown the butter over high heat.
- For the balsamic drizzle. Place the balsamic vinegar in a sauce pan and reduce to a 1/4 cup or until it coats a spoon.
- Set up a fire for direct grilling with Kingsford® charcoal. While the grill heats, remove steaks from refrigerator to come to room temperature.
- When briquets are burning hot, pour coals into the bottom grill, and place grate on top. Once grill has reached 700°F, place steak on grill and cook for approximately 6 minutes and then flip. Cook approximately 6 minutes more and then flip gain. Cook for about 5 minutes more, flip, and cook until the steak reaches an internal temp of 126°F for a medium rare steak. Allow steak to rest for 5 minutes. Spoon the bacon brown butter sauce over steak and drizzle with balsamic reduction. Serve hot.
- Recipe created by Cool Smoke barbecue team for the One Bite Challenge category of the Kingsford® Invitational.