Hickory Grilled Rib Eye Steaks With Bacon Molasses Butter

Directions

1. Position rack in top third of oven and preheat to 375 degrees. Line small baking sheet with foil. Arrange bacon slices on foil; brush bacon with all of molasses, then sprinkle with pepper. Bake till bacon is cooked through but not crisp, about 15 min.
2. Transfer bacon to work surface; cold. Chop bacon; transfer to small bowl. Add in butter and stir to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
3. Prepare barbecue (medium-high heat). When coals are white, spread wood chips in 8- by 8-inch disposable aluminum foil pan; place pan directly atop coals. Sprinkle steaks with salt and pepper. When chips are smoking, place steaks on grill rack. Cover grill and cook steaks to desired doneness, about 4 min per side for medium-rare. Transfer steaks to plates. Spoon bacon-molasses butter atop each and serve.
4. This recipe yields 6 servings.
5. Comments: Sweet cherry tomatoes make an easy appetizer. What to drink: Top off glasses of cool lemonade with a splash of bourbon, and garnish with fresh mint sprigs. For wine drinkers, offer a California Pinot Noir.