The Briny Lemon: Grilled Steaks with Bourbon-Fig Sauce

Recipe updated June 2015

A little salt and pepper are all a great steak really needs, but sometimes I like to dress up the meat in a little savory sauce with just a hint of sweetness—and more than a hint of bourbon.

Here, I paired the oaky liquor with fruity fig preserves and a touch of maple syrup. Shallot and garlic help balance the overall flavor.

This sauce would be a great addition to lamb, pork chops, or grilled chicken, as well. And if you like bourbon-based sauces, check out Pan-Seared Chicken with Bourbon-Apricot Sauce and Vegetables, Grilled Lamb Chops with Pomegranate-Bourbon Sauce, and Steak-and-Potato Skewers with Hoisin-Bourbon Sauce.

Serves 2

Ingredients

1 tbsp unsalted butter
2 tsp finely chopped shallot
1 small garlic clove, finely chopped
3 tbsp fig preserves
2 tbsp bourbon (or to taste)
2 tsp maple syrup
sea salt
freshly ground black pepper
2 8- to 9-oz New York strip steaks, about 1-inch thick
olive oil, for brushing

Sauce Ingredients

Preparation

Prepare a grill for medium-high heat.
Heat a small saucepan over medium-low heat and melt the butter. Add the shallot and garlic and cook 2 minutes.
Add the fig preserves, bourbon, and maple syrup and season with salt and pepper. Bring to a light simmer, then reduce the heat and cook slowly, stirring frequently, 5 minutes.
Remove from the heat. If not using right away, cover and let stand at room temperature. Reheat gently just before serving.

Shallot and Garlic in Butter

Bourbon-Fig Sauce

Brush both sides of the steaks with olive oil and season with salt and pepper. Brush the grill grate with oil and grill the steaks 2 minutes over direct flame. Turn and grill 2 minutes on the other side.
Continue grilling and turning until the steaks are medium-rare, 10-12 minutes total (depending on thickness), moving off-heat as needed to prevent flare-ups.
Remove the steaks and let rest 3 minutes.