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1
Oil and preheat the grill.
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2
Season both sides of the steaks with salt and pepper.
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3
Place steaks on grill at a 45 degree angle to establish nice grill marks.
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4
Cook steaks to desired doneness or until the internal temperature reaches 125 to 130 degrees F for medium-rare, about 8 to 10 minutes.
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5
Remove the steaks from the grill and let rest for 5 minutes.
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6
Spoon the Smokey Bacon Port Sauce over the meat.
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7
Serve with your favorite side dishes.
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8
2 pounds smoked bacon, finely diced
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9
1 1/2 liters Port wine
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10
1 cup finely diced shallots
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11
6 ounces green peppercorns
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12
1/4 cup cornstarch
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13
2 cups water
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14
Salt
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15
Render the bacon in a saucepan over medium-low heat until golden brown.
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16
Once bacon has been rendered, strain off the excess fat and put the pan back on the fire.
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17
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.
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18
Turn up the heat to medium and the alcohol should ignite.
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19
Reduce the wine by 1/4 and skim off any impurities that rise to the surface.
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20
Next, add the rest of the wine, the diced shallots, and peppercorns.
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21
Reduce by 1/3.
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22
In a small bowl, make a slurry with corn starch and water.
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23
Whisk the slurry into the pan until the sauce is slightly thick.
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24
Adjust seasoning with salt.
