Fire Roasted Rib Eye Steak with Bacon and Chipotle Butter

Source:  Texas Pete Chipotle Sauce

1 1/2 inch thick rib-eye steak
olive oil
cracked black pepper

6 thick cut slab bacon slices
1/2 c of molasses
1/4 c Chipotle Sauce (any hot sauce you like)
salt and pepper
8 T butter

In oven cook bacon which has been brushed with 1/8 c of hot sauce and 1/4 c of molasses. Bake until cooked through -- not crispy.  Chop bacon and transfer to mixing bowl.  Mix in remaining molasses and hot sauce.  Mix in softened butter.  Refrigerate.

Season room temperature steak with olive oil and cracked pepper.  Place on hot grill for 3-4 minutes -- rotate 45 degrees and cook for an additional 3-4 minutes.  Flip the steak and repeat!

Serve hot with the butter mixture.

This recipe grabbed my attention -- steak is not something I cook at home often.  But this compound butter sounded so exciting that I just had to try it.

Really very easy to make.  The bacon cooks up nicely in the oven, and with the moisture from the molasses and hot sauce  - it doesn't get crispy and doesn't splatter everywhere.  The only tricky thing about this recipe is getting the steak to your liking.  By the way, the compound butter is plenty salty, so don't use salt when seasoning the steak.

Delicious, unique, smoky, rich.  Just a tiny bit of heat from the hot sauce.  Look this is not a light delicate meal -- this is hearty, juicy steak.  I chose to serve it with simple sauteed broccoli raab, which was the perfect accompaniment.  The steak desperately needed the slight bitterness of the broccoli raab. Not a meal you should have every day, but for a special occasion, this is absolutely great.