Sugar steak with bourbon
Steaks
Katy Keck, a culinary consultant, told me about sugar steak, a dish completely foreign to me. What, you've never heard of it either? Good. Time for us all to get up to speed. <br /> <br />Sugar steak is very much what it sounds like: steak that's blanketed with a sugar rub and grilled. Katy, who got her recipe for it by surveying the chefs at the Spring Lake Yacht Club close to Lake Michigan, said, "Some use sirloin, some use rib-eye, I have even used CAB top round –- most agree whatever is cheapest. Also some use white sugar, some use brown, some use both." She uses dark brown sugar. <br /> <br />Katy has also come up with a fool-proof technique. "I have a Weber-performer and don’t use the lid on this, nor am I stingy with charcoal," she said. "It’s really impressive when you get 3 steaks going at once (total 14 pounds of meat), though I nearly set the porch roof on fire. Rip-snorting is the official temperature for the grill." <br /> <br />For the real sugar steak, Katy's version can be found here: http://food52.com/blog/1792-sugar-steak-with-bourbon <br />
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