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Hickory-Grilled Rib-Eye Steaks with Bacon-Molasses Butter
- 6 thick bacon slices
- 1/3 cup mild-flavored (light) molasses
- 6 tablespoons (3/4 stick) butter, room temperature
- 2 cups hickory wood chips, soaked in water 30 minutes, drained
- 6 rib-eye steaks (each about 1 inch thick)
Directions:View on Bon Appetit
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