 | | Directions | SAUCE:
- In a saucepan, whisk all the sauce ingredients with 1/2 cup of water.
- Bring to a bowl over medium high heat then reduce heat and simmer for 10-18 minutes, stirring occasionally.
NEW YORK STRIP:
- Trim the exterior fat from the steaks if desired. Allow the steaks to stand at room temperature for 20 minutes before grilling.
- Rough chop garlic on a cutting board and then sprinkle it with salt.
- Using the sharp edge and flat side of a knife blade, crush the garlic and salt together to create a paste.
- In a small bowl, mix the garlic paste with the oil, rosemary and pepper.
- Smear the mixture evenly all over the steaks.
- Grill over direct heat until cooked to desired doneness, turning once.
- Six minutes for medium rare, eight minutes for medium, etc.
- Remove from the grill and allow to rest for 5 minutes before serving.
- Serve with barbecue sauce.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Container: small saucepan, grill, small bowl
Servings: 4
|  | | Ingredients | | | |
| - | | BARBECUE SAUCE: |
| - | | 1/2 cup ketchup |
| - | | 2 tablespoons whiskey |
| - | | 1 tablespoon steak sauce |
| - | | 1 tablespoon brown sugar |
| - | | 2 teaspoons Worcestershire sauce |
| - | | 1/2 teaspoon garlic - chopped |
| - | | 1 pinch salt and pepper |
| - | | STEAKS: |
| - | | 4 New York Strip steaks - one inch thick |
| - | | 3 cloves garlic |
| - | | 1/2 teaspoon Kosher salt |
| - | | 3 tablespoons olive oil |
| - | | 1 tablespoon fresh rosemary - finely chopped |
| - | | 2 teaspoons fresh ground black pepper |
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