Lunch / Dinner
Rubbed Rib-Eye Steak with Bacon-Molasses Butter
A sweet and savory rub is good on these juicy steaks — but it’s the smoky molasses butter that truly makes them great. Compound butter is a simple way to enhance many dishes. Brown bacon and reduce molasses to a syrupy consistency for a sweet and savory butter.
The rib-eye steak is a tender, boneless cut of beef that’s ideal for grilling because of the fat running through it. Once the fat melts, the flames are likely to flare up — but don’t worry. There are a couple of easy ways to guarantee success when grilling these steaks.
First, keep a spray bottle filled with water handy, to spritz the steaks and minimize flare-ups. Second, move them around frequently on the grill. And don’t forget to spray them lightly with nonstick spray after applying the rub, so the sugar doesn’t stick to the grate.
Ingredients
FOR THE BUTTER, COOK:
WHIP:
FOR THE STEAK, COMBINE:
Instructions
Prepare grill for indirect grilling, heating one side to high and keeping the other side unlit. Brush grill grate with oil. Lightly coat a plate with nonstick spray.
For the butter, cook bacon in a saucepan over medium heat until fat is mostly rendered, 6–7 minutes. Drain bacon through a strainer into a bowl; reserve drippings. Return bacon to pan over medium heat.
Add molasses and ½ tsp. pepper, stirring until molasses evaporates, about 2 minutes. Remove bacon mixture to prepared plate to cool.
Whip butter in a bowl with a hand mixer until soft. Add 1 Tbsp. bacon drippings, bacon mixture, and scallions; season with salt. Whip mixture again, just until combined; chill until ready to use.
For the steak, combine 1 Tbsp. salt, onion powder, garlic powder, brown sugar, 1½ tsp. black pepper, cumin and paprika. Rub spice mixture onto both sides of each steak and spray with nonstick spray.
Grill steaks over direct heat, covered, 4–5 minutes per side for medium-rare. Check often for flareups, moving steaks temporarily over indirect heat if necessary.
Remove steaks from grill, tent with foil, and let rest 3–5 minutes. Serve each steak with 1–2 Tbsp. bacon-molasses butter.
Reduce the molasses with the bacon in the pan for a salty, syrupy mixture and a flavorful compound butter.
Rub the spice mixture onto both sides of the steaks, then spray them with nonstick spray to help it stick.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 789
% Daily Value*
Total Fat 56g 86%
Saturated Fat 27g 135%
Cholesterol 218mg 72%
Sodium 1077mg 44%
Carbs 8g 2%
Fiber 1g 4%
Protein 64g
*Percent Daily Values are based on a 2,000 calorie diet.