Tuesday, November 23, 2010


yields six servings

6 New York strip steaks
Kosher salt
black pepper
2 pounds smoked bacon, finely diced
1 1/2 liters port wine
1 cup finely diced shallots
6 ounces green peppercorns
1/4 cup cornstarch
2 cups water

port sauce: Render the bacon in a saucepan over medium-low heat until golden brown. Once bacon has been rendered, strain off the excess fat and put the pan back on the fire. Deglaze the pan with 2/3 of the Port wine and scrape the bottom of the saucepan to get all the bacon off the bottom and sides of the pan. Turn up the heat to medium and the alcohol should ignite. Reduce the wine by 1/4 and skim off any impurities that rise to the surface. Next, add the rest of the wine, the diced shallots, and peppercorns. Reduce by 1/3. In a small bowl, make a slurry with corn starch and water. Whisk the slurry into the pan until the sauce is slightly thick. Adjust seasoning with salt.

Oil and preheat the grill.

Season both sides of the steaks with salt and pepper. Place steaks on grill at a 45 degree angle to establish nice grill marks. Cook steaks to desired doneness or until the internal temperature reaches 125 to 130 degrees F for medium-rare, about 8 to 10 minutes.

Remove the steaks from the grill and let rest for 5 minutes. Spoon the Smokey Bacon Port Sauce over the meat. Serve with your favorite side dishes.

bacon recipe courtesy of: Saddle Ranch Chop House | "BBQ Trails," BBQ with Bobby Flay, Food Network

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