Memphis-Style Strip with Beer and Molasses Sauce

Name: Memphis-Style Strip with Beer and Molasses Sauce
Yield: serves 6
Ingredients: Three 16-ounce, 1/2-inch-thick prime-aged New York strip steaks; 3 tablespoons vegetable oil; Kosher salt; Freshly ground black pepper; 2 teaspoons butter; 2 strips thick-sliced bacon, cut into 1/2-inch pieces; 1/2 medium onion, finely diced; 1 garlic clove, minced; 1 cup ketchup; 1/4 cup molasses; 1/4 cup apple cider; 1/4 cup lager-style beer; 1 tablespoon honey; 1 tablespoon prepared yellow mustard; 1 tablespoon fresh lemon juice; 1 1/2 teaspoons Worcestershire sauce; 1/2 teaspoon cayenne pepper; 1/2 teaspoon paprika

December 9, 2011

Gina: This is Pat’s “feel like a king” dish, and if you are married to a meat-and-potatoes man like I am, this dish will make him feel—you guessed it, girl—like a king. The secret to this sauce is two ingredients: bacon and beer. There isn’t 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 it’s a slam dunk!

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