Strip Steak with Worcestershire t hi

Sauce

Worcestershire Sauce, preferably Bourbon Barrel 1 Tbs

Rendered Fresh Beef Fat 1 Tbs

Fish Sauce 1 tsp

Chives finely sliced, 1 Tbs

Red Onion small dice, 1 Tbs

Garlic minced, 1 tsp

Lemon Juice fresh, 1 Tbs

Steak

Strip Steak 4 x 10–2 oz, about 1 inch thick

Kosher Salt and Freshly Ground Black Pepper

Unsalted Butter 4 Tbs, at room temperature

1 PREPARE a hot fire in a charcoal grill, removing the grill rack and distributing the hot coals in an even layer in the bottom of the grill. Place the grill rack as close to the coals as possible.

2 FOR THE SAUCE: Combine the Worcestershire, beef fat, fish sauce, chives, onions, garlic, and lemon juice in a small bowl.

Set aside.

3 FOR THE STEAK: Season both sides of the steaks liberally with salt and pepper and spread tablespoons of the soft butter on one side of the steaks. Place them butter side down on the grill and cook, moving them as necessary to avoid flare-ups, until they develop a deep brown crust on the first side, about 4 minutes. Turn the steaks, spread the remaining 2 tablespoons butter on the tops, and grill until an instantread thermometer inserted in the middle of a steak reads 120°F, 5–6 minutes. (If you prefer your steaks cooked to medium, grill them for 2 minutes longer.)

4 TRANSFER the steaks to a shallow baking dish and pour the sauce over them. Cover lightly with aluminum foil and let rest for 5 minutes. The residual heat in the steaks will cook them to mediumrare while they rest.

5 TO SERVE: Divide the steaks among four warm plates and top each steak with a spoonful of the sauce.