For the steak butter:
6 slices of thick cut slab bacon
1/2 cup molasses, divided
1/4 cup Texas Pete® Chipotle
Hot Sauce, divided
Salt and pepper to taste
8 tablespoons sweet butter, softened
For the steak:
4 1/2-inch thick ribeye steaks
Extra virgin olive oil
Cracked black pepper
IN A 400°F preheated oven, on a baking sheet, cook bacon that has been brushed with 1/4 cup molasses and 1/8 cup Texas Pete® Chipotle Sauce. Bake until cooked through, not crispy – about 12 to 16 minutes. Chop bacon, and transfer to mixing bowl, add remaining molasses, Texas Pete® Chipotle Sauce and softened butter. Mix, and refrigerate.
REMOVE STEAK from refrigerator, and allow to rest at room temperature for 15 minutes. Season with extra virgin olive oil and cracked black pepper.
PREHEAT GRILL to 400°F. Place steak on grill for 3 to 4 minutes, rotate 45 degrees, and cook for an additional 3 to 4 minutes. Flip the steak and repeat the process.
REMOVE from grill and slather with Texas Pete® Butter.