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

Ingredients

• 1 1/2 inch thick cut New York strip steak
• 1/2 teaspoon kosher salt and freshly cracked pepper
• 2 tablespoons unsalted butter
• 2 strips of thick cut Virginia bacon, sliced into 1/4-inch strips
• 1/2 cup balsamic vinegar

Preparation

1. Season both sides of steak with salt and pepper. Allow steaks to sit for 30 minutes at room temperature.
2. For butter sauce, take 1 tablespoon each of butter and bacon, and sauté in pan to render fat out of bacon, browning and crisping it. Drain fat from pan, leaving bacon. Add remaining 1 tablespoon of butter to sauté pan with bacon and brown butter over high heat.
3. For balsamic drizzle, place vinegar in sauce pan and reduce to 1/4 cup or until it coats spoon.
4. Set up fire for direct grilling with Kingsford charcoal. While grill heats, remove steaks from refrigerator to come to room temperature.
5. When briquets are burning hot, pour coals into bottom grill and place grate on top. Once grill has reached 700°F, place steak on grill and cook for approximately 6 minutes, then flip. Cook approximately 6 minutes more and then flip again. Cook for about 5 minutes more, flip and cook until steak reaches an internal temp of 126°F for medium rare steak.
6. Allow steak to rest for 5 minutes. Spoon bacon brown butter sauce over steak and drizzle with balsamic reduction. Serve hot.

Notes, Tips & Suggestions

Recipe created by Tuffy Stone

Source

Kingsford Charcoal

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