Grilled New York Strip with Virginia Bacon Brown Butter Sauce and Balsamic Drizzle

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


  1. 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.
  2. 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.
  3. 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.
  4. Set up a fire for direct grilling with Kingsford® charcoal. While the grill heats, remove steaks from refrigerator to come to room temperature.
  5. 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.


  1. Recipe created by Cool Smoke barbecue team for the One Bite Challenge category of the Kingsford® Invitational.
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