It’s 63 degrees in Baltimore…and 3 days before Christmas!!!
So I know that we’ve kinda been incognito for a while, posting a few things here and there, but one of my New Year’s resolutions is to “…give the people what they want…” (insert disco funk here). With Lindsey and I both being in academia (she works and I went back to school AND work), our schedules are kinda hectic and don’t really allow for as much blogging as we would like. So thanks for bearing with us!
After sleeping for the past few days straight through (I had to catch up on all of that missed sleep from the semester), I decided to go out and enjoy one of these beautiful days we’ve been having all week. Apparently everyone else in the neighborhood was out enjoying it too. No sooner than I could get my foot out of the door, the smell of charcoal and grilling meats hit my nose. Since school started, I’d been on a carryout kick and this was the perfect opportunity to get back into the swing of things and drum a good red meat meal.
*Back story…So, right before Thanksgiving I made the mistake of opening my front door right as the Capital Meat guys were going door to door. I liken them to the vacuum cleaner salesmen of the 50’s and 60’s. They always want to come in and set up a display and tell you why they’re cutting you a deal and why you should make a purchase. Long story short, I bought a deep freezer’s worth of meat for $200 bucks because it was the end of the day and the guy had class at 6:30pm.*
Anyhow, I had never had NY Strip before and somehow ended up purchasing two boxes, along with some filets and porterhouses. So I went to my tried and true Food Network website to look for some recipes on how to cook a NY Strip Steak. The Neelys had a fairly simple recipe, but I was more interested in the sauce they had to go with it…a molasses steak sauce. Yesssss!
- 1 tablespoon unsalted butter
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 cups ketchup
- 1/2 cup molasses
- 1/2 cup apple cider
- 1/4 cup sugar
- 3/4 cup lager-style beer
- 1 tablespoon yellow mustard
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cayenne pepper
- 1 tablespoon paprika
For the sauce: In a medium saucepan over medium heat, melt butter. Add onion and garlic and saute for 3 minutes, until softened. Add the rest of the ingredients; bring to a boil, then simmer until sauce is reduced to 2 cups, about 30 minutes.
I had already been out and enjoyed the air and was ready to eat, but realized when looking at the recipe that I was missing a few items, but in typical Casey fashion, I improvised. (Disclaimer: I substituted Moet White Star champagne for the beer and added a cup of brown sugar to make it sweeter. I also let it cook down for about an hour which made it a bit thicker.)
Thank goodness I thawed two steaks because the other one was on the grill before I was finished the first. Not only was my first time eating a NY Strip, perfect, but the steak sauce tasted magnificent!!! A few noteworthy things though: 1) you may want to cut back on the cayenne, as it was a bit spicy for my liking and I love spice. 2) it makes a lot, so if you don’t plan to use it often, cut the recipe in half. 3) it keeps for up to a month in a tightly sealed container.