Geri Gass
Ocean, NJ

Bourbon Grilling/Dipping Sauce

Ingredients:
1 cup of molasses
1/2 cup dark corn syrup
1/4 cup distilled vinegar
1/4 cup bourbon
2 Tbsp tomato paste
1 Tbsp worcestershire sauce
1/4 tsp salt
1/2 tsp ground pepper
3 cloves minced garlic
2 Tbsp finely chopped onion

Directions:
Have all ingredients at room temperature.  Blend together well the following, molasses, corn syrup, vinegar, bourbon, tomato paste, worcestershire sauce.  Add the rest of the ingredients and blend well.  Brush on both sides of steak as you are grilling.  Also use as dipping sauce while eating.

From Allison in Illinois
Peppercorn Steak–Blackening Rub
Makes about 1 Cup

8 T. Ground Peppercorn
4 T. Dried Thyme
4 T. Ground Dried Sage
8 T. Garlic Powder
4 T. Onion Powder
2 T. Ground Red Pepper
4 Cubes Beef Bouillon (Crushed)

Combine all ingredients in an
airtight container.  Coat both sides
of any type of steak with rub.  Grill
steak to desired doneness.  Leftover
rub can be stored in refrigerator.

Maple Sugar Spice Rub
Makes enough for 4 10 oz. Kansas City Strip Steaks

1/4 C. Granulated Maple Sugar
1 tsp. Chili Powder
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Salt
1 tsp. Sweet Paprika
1/2 tsp. All Spice
1/4 tsp. Cayenne
1/4 tsp. Cumin
Olive Oil Spray

Combine the first nine ingredients (the maple sugar
and all the spices) in small bowl and stir to combine.
Pour the mixture into a flour sifter and sift back into
the bowl.  Allow steaks to stand at room temperature
for 20 minutes.  Lightly spray each side of the steaks
with olive oil.  Generously rub each of the steaks with
the Maple Sugar Spice Rub.  Using either a gas or
charcoal grill, cook the steaks over direct medium heat
for 8-10 minutes until the internal temperature reaches
145 degrees.  Turn steaks over once halfway through
the cooking time.  Steaks will be medium-rare.  Remove
steaks from the grill and allow to rest 3-5 minutes.