Bone-in Strip Steak with Bourbon Cream Sauce

While grilling in the cold isn’t always “fun," the 30 degree “heatwave” last week certainly made it more enjoyable.  A hat, a jacket, and nothing too flammable, nor meltable, makes for a fun weeknight grill adventure.

Bone-in Strip Steak with Bourbon Cream Sauce

Sauce adapted from Weber’s Real Grilling

2 Bone-in Strip Steaks

1 T butter

1/4 cup chopped onion

1 t minced garlic

1/4 cup bourbon

1 cup beef stock

6 T heavy cream

1 t finely chopped thyme

Kosher salt and ground pepper 

1 fennel, sliced in half, with stems cut half off.

Olive oil

Cayenne Pepper, Kosher salt, and ground pepper 

Oddly enough, with all the cold weather, I’ve been using the kettles more than the Summit Grill Center.  I say “odd,” as using the Grill Center means I spend less time outside.  Gas is incredibly convenient in the dead of winter.

After a quick heave, the cover was off, and the grill was lit.  

Prep the grill for two zone heat: high and medium.

The sauce ingredients were prepped inside.  

In a small bowl, drizzle the fennel with olive oil, and season liberally with salt and pepper, and more conservatively with cayenne pepper.

For the bourbon, I opted for Old Grand Dad.  It was a favorite of my Grandfather’s, and while I’m more of a single malt scotch guy, I honor my Grandpa with Old Grand Dad as my go-to grilling bourbon.  Of course, I also take a sip prior to use for “quality control purposes.”  Feel free to do the same.  Safety and all.

In a saucepan over medium-high heat, melt the butter.  Add in the onion, and cook until tender.

Add in the garlic, stir for about a minute, and then add in the bourbon followed by the stock and heavy cream.

Reduce by half, until about 1/3 of a cup remains.  I was outside in the cold.  It took about 30 minutes.  It will take less indoors, or on a warm day, but what fun is that?

Pull the steak from the fridge right before the cook and season it heavily with salt and pepper.

Grill the steak over direct high heat.  Grill the fennels over medium heat.  

For a medium rare steak, cook to 130-135 F, and figure about 4-5 minutes a side. Grill the fennel for about 5-6 minutes a side, flipping once.

Remove the steak from the grill, and allow to rest 3-5 minutes.  Serve with the sauce.

For my dinner beer, I went with Samuel Adam’s New World from their Barrel Room Collection.  It’s a big Belgian Tripel and served as the perfect companion for my steak.  At 10% ABV, it also chased away the lingering cold from outdoors.

While 30 degrees was “nice.”  Sitting inside and enjoying the steak, sauce, fennel, and beer was much, much better.