This jus is just as comfortable with a French dip or open-faced steak sandwich as it is with expensive cuts of beef; it also goes well with pork and lamb. To create those cool cross-hatch grill marks, place the steaks on the grill at a 45-degree angle to the grates. Cook 3 to 4 minutes, then rotate 90 degrees and cook for another 3 to 4 before flipping and doing the same. To ensure your steak is cooked exactly the way you like, check its temperature with an instant-read thermometer.
Makes: 4-6 servingsIngredients:
- 4 boneless NY strip steaks, about 1-1 1⁄4 inch thick, trimmed of excess fat
- 1 cup Belgian dubbel
- 1 1⁄2 teaspoons brown sugar
- 2 cups beef broth
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- fresh-ground black pepper
1. Remove the steaks from the refrigerator. Prepare the grill and heat it to medium-high, leaving a small, unheated space on one side of the grill so there is a place to move the food if are-ups occur or if a steak is cooking too fast.
2. In a small saucepot over medium-high heat, combine the dubbel and brown sugar, stirring until the sugar dissolves. Bring to a boil and reduce by half, about 6 to 8 minutes. Add the broth, return to a boil and reduce by half, about 17 to 20 minutes. Lower the heat to a slow sim- mer and stir in the butter one tablespoon at time, waiting until it’s completely melted before adding the next portion. Taste and season with salt and pepper as needed. Keep warm.
3. Rub the steaks with olive oil and season with salt and pepper. Place them on the hot side of the grill and cook until well browned, about 5 to 8 minutes. Flip the steaks and grill for another 5 to 8 minutes for medium-rare, moving them to the unheated part of the grill in case of are-ups or fast browning.
4. Transfer the steaks to a platter or individual plates and tent with foil. Allow the steaks to rest for about 5 minutes. Spoon some of the warm jus over the steaks and serve the rest of the jus on the side.