Melt the butter in a saucepan over mediumhigh heat and sweat the shallots and garlic. Add the rum, bring to a boil and reduce to 1/3 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.

Preheat the grill. Season the steaks on both sides with salt and pepper to taste. Grill to desired doneness. Drizzle with the sauce.

Yield: 4 servings

From: Bobby Flay, HOT OFF THE GRILL, SHOW #HG1A09
Posted By: Food TV.ComCopyright TV FOOD NETWORK, G.P., All Rights Reserved
Post Date: 1998Sun, November 5