Grilled New York Strip with Virginia Bacon Brown Butter Sauce and Balsamic Drizzle – Kingsford Invitational Winning Recipe
Boost Your Backyard BBQ
(Family Features) This summer, skip the trips to expensive steakhouses and entice neighbors to your backyard with the mouthwatering aroma of sizzling steaks. Award-winning grilling pros Chris Lilly and Tuffy Stone lend their expertise to help you create the most flavorful and tender steaks.
According to ten-time world champion pitmaster Chris Lilly, a hands-off strategy is the secret to a perfectly seared steak. No matter what doneness level you’re aiming to achieve, resist the urge to flip steak more than once. This allows the exterior of the meat to crisp while the inside cooks evenly all the way through. Searing over high heat also helps to seal in flavor Lilly says, unlike gas grills charcoal can easily achieve temperatures of more than 800 degrees Fahrenheit to enhance the flavor profile of your steak.
A Blazing Battle
To watch a heated competition hosted by Chris Lilly, including a sizzling steak challenge, tune into “BBQ Pit Wars: The Kingsford Invitational,” airing on Destination America. See if you can handle the heat by trying contender Tuffy Stone’s winning steak recipe.
For more recipes, tips and tricks visit www.grilling.com
Grilled New York Strip with Virginia Bacon Brown Butter Sauce and Balsamic Drizzle
- 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
- Season both sides of steak with salt and pepper. Allow steaks to sit for 30 minutes at room temperature.
- 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.
- For balsamic drizzle, place vinegar in sauce pan and reduce to 1/4 cup or until it coats spoon.
- Set up fire for direct grilling with Kingsford charcoal. While grill heats, remove steaks from refrigerator to come to room temperature.
- 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.
- 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