Steaks with Bourbon-Molasses Barbecue Sauce

Spaghetti Bolognese
November 24, 2015
Steak Sarmies with Chunky Tomato Ginger Chutney
November 26, 2015

Steaks with Bourbon-Molasses Barbecue Sauce

Steaks with Bourbon-Molasses Barbecue Sauce


  • 1 small onion, grated with juices (about ½ cup)
  • ½ cup ketchup/tomato sauce
  • 50ml bourbon
  • ¼ cup molasses
  • 2 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon packed light brown sugar
  • 2 teaspoons mustard powder
  • 1 teaspoon kosher salt
  • 2 garlic cloves, minced
  • ? teaspoon ground cayenne pepper, or to taste
  • Club steaks, each 250g - 300g and about 1 inch thick, trimmed of excess fat
  • Extra-virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper


In a small saucepan whisk the sauce ingredients. Bring to a boil over medium heat, and then reduce the heat to medium-low and simmer until thickened and reduced to 1¼ cups, 8 to 10 minutes, stirring frequently. Cool completely. Set aside ½ cup of the sauce for basting the steaks during grilling. Reserve the remaining sauce for serving.

Lightly brush the steaks on both sides with oil and season evenly with the salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

Prepare the grill for direct and indirect cooking 3 over high heat (230° to 280°C).

Brush the cooking grates clean. Grill the steaks over ddii rreecctt hhii gghh hheeaatt, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once and brushing the tops and sides generously with the ½ cup sauce. Remove from the grill and let rest for 3 to 5 minutes. Serve the steaks

warm with the reserved sauce on the side.