Steak with Honey-Red Wine Vinegar Gastrique

Cliff Crooks

BLT Steak, NYC

This juicy steak gets its smoky flavor from a brilliant marinade: seasoned bacon fat.



  • 1/2 cup bacon fat
  • 1 tablespoon ranch dressing powder, plus more to taste
  • 16 ounces center cut sirloin
  • Salt and pepper to taste


  • 1/2 cup honey
  • 1 cup Cabernet vinegar
  • Salt to taste


Heat the bacon fat in a sauce pot over medium heat until just melted. Gradually add the ranch powder, stirring continuously, until well incorporated. Remove from heat and let cool for 10 minutes, then adjust the seasoning if necessary. Place the steak in a shallow dish and pour the seasoned bacon fat over it, turning the steak to completely coat it with the fat. Let the steak marinate in the refrigerator overnight.

Wipe the marinade off the steak and season with salt and pepper. Heat a grill to high and cook to desired doneness. (For medium-rare, cook until a meat thermometer inserted in the center of the steak reads 130ºF.)

To make the gastrique, place the honey in a sauce pot and cook over medium heat until it turns dark amber in color, about 5 minutes. Add the vinegar and continue cooking until the mixture has reduced to a syrupy consistency, about 15 minutes. Season to salt with taste.

To serve, slice the sirloin at a 45-degree angle into 8 even slices. Drizzle with the gastrique and season with salt if needed.


4 servings