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)

1. Position rack in top third of oven and preheat to 375F.
2. Line small baking sheet with foil.
3. Arrange bacon slices on foil; brush bacon with all of molasses, then sprinkle with pepper.
4. Bake until bacon is cooked through but not crisp, about 15 minutes.
5. Transfer bacon to work surface; cool.
6. Chop bacon; transfer to small bowl.
7. Add butter and stir to blend.
8. Season to taste with salt and pepper.
9. (Can be made 1 day ahead.
10. Cover; chill.
11. Bring to room temperature before using.)
12. Prepare barbecue (medium-high heat).
13. When coals are white, spread wood chips in 8x8-inch disposable aluminum foil pan; place pan directly atop coals.
14. Sprinkle steaks with salt and pepper.
15. When chips are smoking, place steaks on grill rack.
16. Cover grill and cook steaks to desired doneness, about 4 minutes per side for medium-rare.
17. Transfer steaks to plates.
18. Spoon bacon-molasses butter atop each and serve.

bacon, mildflavored, butter, hickory wood chips

Taken from www.epicurious.com/recipes/food/views/hickory-grilled-rib-eye-steaks-with-bacon-molasses-butter-106844 (may not work)