Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef
BBQ Sauce & Marinade
Sides
Finishing & Serving
Method
Beef
Bring to room temperature
Remove the steak from the refrigerator 30 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels.
Season
Season both sides of the steak with 1 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasonings gently into the meat.
Make marinade/brush
In a small bowl, whisk together 3 tbs barbecue sauce, 1 tbs olive oil, 1 tbs apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp minced garlic, 1 tsp smoked paprika and 1 tbs brown sugar. Reserve 3/4 of this mixture for basting/finishing and use the remaining 1/4 to lightly coat the steak before cooking.
Cook (grill method)
Preheat a grill or grill pan to medium-high (about 450°F / 230°C). Oil the grates or pan lightly. Place the steak on the hot surface and cook 4–6 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C) for a 1-inch steak. During the last 2 minutes of cooking, brush with reserved barbecue mixture and flip once more to set a glaze.
Alternative cook (oven broil)
Position an oven rack 6 inches from the broiler. Preheat broiler on high. Place the seasoned steak on a foil-lined baking sheet. Broil 4–6 minutes per side for medium-rare, brushing with the reserved barbecue mixture in the last 2 minutes. Watch closely to avoid burning.
Rest and slice
Transfer the cooked steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute. Slice thinly against the grain into 1/4-inch slices. Keep warm.
Sides
Potatoes (mashed or baked option)
For mashed: Cut potatoes into 1–2-inch chunks and place in a pot; cover with cold water and 1/2 tsp salt. Bring to a boil and simmer 12–15 minutes until fork-tender. Drain, return to pot, add 2 tbs butter and 1 cup warm milk; mash until smooth. Season with 1/2 tsp salt and 1/4–1/2 tsp black pepper to taste. For baked: Prick whole potatoes with a fork and bake at 425°F (220°C) 45–60 minutes until tender, then split and top with butter.
Corn
While the steak rests, place 1 cup frozen corn in a small saucepan with 1 tbs water and a pinch of salt. Heat over medium, stirring, 3–4 minutes until warmed through. Stir in 1 tbs butter and adjust seasoning with salt and 1/4 tsp black pepper. Sprinkle chopped parsley if using.
Finishing & Assembly
Warm the extra barbecue sauce (1/4 cup) gently in a small saucepan or microwave for 20 seconds. Drizzle some sauce over the sliced steak or serve on the side.
Serve immediately while hot.