Ingredients

• 6 New York strip steaks
• Kosher salt
• Black pepper
• Smokey Bacon Port Sauce, recipe follows

Directions

Smokey Bacon Port Sauce:

2 pounds smoked bacon, finely diced

1 1/2 liters Port wine

1 cup finely diced shallots

6 ounces green peppercorns

1/4 cup cornstarch

2 cups water

Salt

Render the bacon in a saucepan over medium-low heat until golden brown. Once bacon has been rendered, strain off the excess fat and put the pan back on the fire. Deglaze the pan with 2/3 of the Port wine and scrape the bottom of the saucepan to get all the bacon off the bottom and sides of the pan. Turn up the heat to medium and the alcohol should ignite. Reduce the wine by 1/4 and skim off any impurities that rise to the surface. Next, add the rest of the wine, the diced shallots, and peppercorns. Reduce by 1/3. In a small bowl, make a slurry with corn starch and water. Whisk the slurry into the pan until the sauce is slightly thick. Adjust seasoning with salt.