This steak marinates in a Bourbon Barrel Worcestershire–based concoction that I like to call “Love Sauce.” I don’t cook a steak at home that doesn’t spend some time resting in this complex and flavorful mixture. You’ll want to save some to spoon over your cooked steaks as well.
Ingredients
SAUCE
- Worcestershire Sauce, preferably Bourbon Barrel 1 Tbs
- Rendered Fresh Beef Fat 1 Tbs
- Fish Sauce 1 tsp
- Finely Sliced Chives 1 Tbs
- Small Dice Red Onion 1 Tbs
- Minced Garlic 1 tsp
- Fresh Lemon Juice 1 Tbs
STEAK
- Strip Steak 4 x 10-12 oz, about 1 inch thick
- Kosher Salt and Freshly Ground Black Pepper
- Unsalted Butter 4 Tbs, at room temperature
Cook It
- Prepare a hot fire in a charcoal grill, removing the grill rack and distributing the hot coals in an even layer in the bottom of the grill. Place the grill rack as close to the coals as possible.
- FOR THE SAUCE: Combine the Worcestershire, beef fat, fish sauce, chives, onions, garlic, and lemon juice in a small bowl. Set aside.
- FOR THE STEAK: Season both sides of the steaks liberally with salt and pepper and spread 2 tablespoons of the soft butter on one side of the steaks. Place them butter side down on the grill and cook, moving them as necessary to avoid flare-ups, until they develop a deep brown crust on the first side, about 4 minutes. Turns the steaks, spread the remaining 2 tablespoons butter on the tops, and grill until an instant-read thermometer inserted in the middle of a steak reads 120˚F, 5 to 6 minutes. (If you prefer your steaks cooked to medium, grill them for 2 minutes longer.)
- Transfer the steaks to a shallow baking dish and pour the sauce over them. Cover lightly with aluminum foil and let rest for 5 minutes. The residual heat in the steaks will cook them to medium-rare while they rest.
- TO SERVE: Divide the steaks among four warm plates and top each steak with a spoonful of the sauce.
Recipe excerpted from South by Sean Brock (Artisan Books). Copyright © 2019. Photographs by Peter Frank Edwards. Used with permission from the publisher.
Read the review South by Sean Brock
