Smoky Steaks with Chunky BBQ Sauce

Recipe Categories: All Recipes | T-Bone Steak | Steaks | BBQ and Grilling

Prep time: 30 min

Cook time: 30 min

Serves: 4

Omaha Steaks Porterhouse or T-bone Steaks are the perfect cuts for this recipe for Smoky Steaks with Chunky BBQ Sauce that gets back to the BBQ basics. A wood chip foil packet gives the steaks that unbeatable smoky flavor, while the chunky BBQ sauce adds a modern flare with ingredients such as pineapple chunks and brown sugar for a Polynesian flavor that the whole family will love.

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Ingredients

2 Omaha Steaks Porterhouse or T-bone steaks
2 tablespoons packed brown sugar
1 tablespoon Omaha Steaks Steak Seasoning
1 tablespoon chili powder
Wood Chip Foil Packet (see below)
Salt

Chunky BBQ Sauce:

1/4 cup drained canned pineapple chunks, coarsely chopped
1/4 cup chopped red onion
1 tablespoon packed brown sugar
1 1/2 teaspoons balsamic vinegar
1/2 cup mild barbecue sauce

Preparation

For sauce, combine pineapple, onion, 1 tablespoon brown sugar and vinegar in small saucepan. Cook over high heat 2 to 3 minutes or until liquid is syrupy, stirring occasionally. Reduce heat to medium; add barbecue sauce. Cook and stir about 1 minute or until heated through. Set aside.
Combine 2 tablespoons brown sugar, steak seasoning and chili powder in small bowl; press evenly onto beef steaks.
Place wood chip foil packet on one side of grill directly on medium, ash-covered coals. Place cooking grill over coals. Place steaks in center of grill, not directly over foil packet. Grill, covered, 20 to 24 minutes for medium rare to medium doneness, turning occasionally. Carve steaks into slices and season with salt, as desired. Serve with Chunky BBQ Sauce.

Wood Chip Foil Packet:

Tear 12/12-inch square of heavy-duty (or double layer of regular) aluminum foil.
Place 1 cup dry hickory wood chips onto center of foil.
Seal packet by bringing the two opposite sides together above the chips; fold down in a series of 2 to 3 tightly sealed folds.
Fold the remaining open sides up and over 2 to 3 times, pressing firmly to seal at each fold.

Recipe and Photo courtesy of The Beef Checkoff