Barbequed Steaks

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Recipe by South Your Mouth

Barbequed Steaks

6-8 thinly sliced inexpensive steak servings*

1 cup mustard based barbeque sauce**

1 cup traditional red (ketchup based) barbeque sauce

1 tablespoon worcestershire sauce

1 tablespoon molasses

1 tablespoon honey

2 tablespoons A.1. steak sauce

Salt & pepper


Combine barbeque sauces, worchestershire sauce, molasses, honey and steak sauce in a large sealable container or zip-top bag. Add steaks and marinate overnight or for at least 8-10 hours.


Remove steaks from marinade and season with salt and pepper. Reserve marinade. Grill over medium to medium-high heat until cooked through (approximately 10 minutes on each side). Baste with reserved marinade half way through cooking time.  You can't cook these too hot or the marinade will burn (there's a lot of sugar in bbq sauce).


*We usually get thinly sliced sirloins or chuck steaks (1/2” to 3/4” inch thick) and cut them in to serving-sized pieces or, if I happen upon one of those family packs of the thinly sliced ribeyes, those work great too. My point is, we’re going to cook the bejeezus out of these so you don’t have to spend a lot of money on premium cuts of steak.

**Here in central South Carolina, we use mustard based barbeque sauce a lot so it’s easy for us to find. Based on the scientific research I've done (as in, FB messages to my friends who live elsewhere), most grocery stores in the US carry at least one variety of it. If you can’t find it anywhere, you can order the Sticky Fingers Carolina Classic online.