Gina: This is Patās āfeel like a kingā dish, and if you are married to a meat-and-potatoes man like I am, this dish will make him feelāyou guessed it, girlālike a king. The secret to this sauce is two ingredients: bacon and beer. There isnāt a man anywhere in Memphis who would turn up his nose at a steak lacquered with both of those. We like to serve this steak sliced on the diagonal, with plenty of extra sauce on the side. When Pat takes a bite of this and gives me one of his sly winks, honey, I know itās a slam dunk!
Recipe information
Yield
serves 6
Ingredients
Molasses Sauce
Preparation
Step 1
Rub the steaks with the oil and season generously with salt and pepper.
Step 2
Melt the butter in a medium saucepan over medium heat. Add the bacon, onion, and garlic, and sautƩ for 3 minutes, or until softened. Add the rest of the ingredients, bring to a boil, then reduce the heat to low, and simmer until the sauce is reduced and thickened, 15 to 20 minutes.
Step 3
Preheat the grill or a grill pan to medium-high. Grill the steaks for about 3 minutes per side for medium-rare; brush the steaks with sauce during the last 2 minutes of cooking time. Allow the steaks to rest for 10 minutes, then slice on the diagonal, and serve with the remaining sauce on the side.
