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Steak: Hickory Grilled Ribeye Steaks with Bacon Molasses Butter

Source of Recipe

fooddownunder.com


List of Ingredients

6 thick bacon slices
1/3 cup mild-flavored (light) molasses
6 tbl butter - (3/4 stick) room temperature
  Salt to taste
  Freshly-ground black pepper to taste
2 cup hickory wood chips soaked 30 minutes and drained
6 beef rib-eye steaks abt 1" thick


Recipe

* Position rack in top third of oven and preheat to 375 degrees. Line small baking sheet with foil. Arrange bacon slices on foil; brush bacon with all of molasses, then sprinkle with pepper. Bake until bacon is cooked through but not crisp, about 15 minutes.

* Transfer bacon to work surface; cool. Chop bacon; transfer to small bowl. Add butter and stir to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)

* Prepare barbecue (medium-high heat). When coals are white, spread wood chips in 8- by 8-inch disposable aluminum foil pan; place pan directly atop coals. Sprinkle steaks with salt and pepper. When chips are smoking, place steaks on grill rack. Cover grill and cook steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Spoon bacon-molasses butter atop each and serve.

* This recipe yields 6 servings.

* Comments: Sweet cherry tomatoes make an easy appetizer. What to drink: Top off glasses of cold lemonade with a splash of bourbon, and garnish with fresh mint sprigs. For wine drinkers, offer a California Pinot Noir.