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  • 8 Kansas City Strip Steaks
  • 1 cup brown sugar
  • 1/3 cup kosher Salt
  • 2 tbsp. chili powder
  • 1 1/2 tbsp. dry mustard
  • 1/2 tbsp. garlic powder
  • 1 tsp. cayenne pepper
  • 1/2 tsp. cracked black pepper
  • 1 cup pepper jelly
  • 1/4 cup Absolut Peppar Vodka™
  • 1/4 beef broth
  • 2 tbsp. white vinegar
  • 1 tbsp. sorghum
  • 1 tbsp. Worcestershire Sauce
  • 1/2 tbsp. mustard
  • 1/2 tsp. hot sauce
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In a small bowl combine brown sugar, salt, chili powder, dry mustard, garlic powder, cayenne pepper, and pepper. Mix well. Place four Kansas City Strip Steaks on each of two pieces of heavy-duty aluminum foil (shiny side down) and generously coat with Kansas City Steak Seasoning rub on both sides. Lightly seal foil packets and place on a cookie sheet. Chill for 1 hour. Meanwhile, in medium bowl whisk to combine jelly, vodka, broth, vinegar, sorghum, Worcestershire sauce, mustard, and hot sauce. Open one end of each packet and pour ½ of liquid into each packet. Tilt baking sheet to allow liquid to distribute evenly. Prepare medium-hot coals for indirect grilling. Grill packets for 1½ hours. When meat is tender, remove packets from grill, but keep wrapped in foil. Five minutes prior to serving, remove steaks from packets and place directly on grill to caramelize glaze. Brush with braising liquid and serve.