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New York Strip Steaks with a Smokey Bacon Port Sauce Recipe

New York Strip Steaks with a Smokey Bacon Port Sauce

Recipe courtesy Saddle Ranch Chop House

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

Showing 1-6 of 6

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  • on June 25, 2010

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    You just want the "bacon grease" or should I say the bacon flavor.

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  • on February 18, 2010

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    i did not understand to take the bacon out or not

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  • on May 04, 2008

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    This is a wonderful sauce for steak. Our whole family loved it and I will make this again. I agree with the earlier review which suggested using ground pepper in place of the peppercorns

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  • on January 28, 2007

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    than it tasted in my mouth. i expected it to take my palate to a different place than it did.

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  • on February 11, 2006

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    I made this for my family and it was an absolute hit. the smokiness of the bacon in the port sauce is just immaculate. if you like green peppercorns, then let them shine. they are powerful, but delicious nonetheless. it all comes together when paired with a big juicy ny strip, at which point you will be thanking the person who made them. highly recommended, especially if you have an appreciation for a good piece of beef.

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  • on May 17, 2005

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    I personally don't eat meat but I made this for my brother's birthday and everyone thought is was really good. It took some time since the wine had to be reduced but the recipe itself wasn't difficult. The only thing they forgot to mention is that after browning the bacon you should remove it from the pan. I added it back in at the end once the sauce was done. I also used Skirt steak instead of Strip steaks and it was still really good. I might use fresh black pepper instead of peppercorns next time because you have to pick them out. I would definitely make it again.

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