Grilled Beef Steaks with Espresso-Bourbon Sauce


Makes 4 servings

4 beef Tenderloin Steaks, cut 1 inch thick (about 4 ounces each) or 2 Strip Steaks boneless, cut 1 inch thick (about 1-1/4 pounds)
Salt and pepper

Espresso-Bourbon Sauce:
1/4 cup bourbon
1/4 cup maple syrup
1/4 cup reduced-sodium soy sauce
1 tablespoon fresh lemon juice
2 teaspoons instant espresso coffee powder
1/8 teaspoon black pepper


Total Recipe Time: 35 minutes

1. Combine all sauce ingredients, except pepper, in small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 8 minutes or until sauce is thickened and reduced by about half, stirring occasionally. Stir in pepper. Keep warm.

2. Place steaks on grid over medium, ash-covered coals. Grill tenderloin steaks, covered, 10 to 14 minutes (top loin steaks 11 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt and pepper, as desired. Serve with sauce.

Cook's Tip:
To broil, place Tenderloin Steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat (Strip Steaks 3 to 4 inches from heat). Broil Tenderloin Steaks 13 to 16 minutes (Strip Steaks 13 to 17 minutes) for medium rare to medium doneness, turning once.

© Cattlemen's Beef Board and National Cattlemen's Beef Association via Wisconsin Beef Council