Grilled Steak And Eggs With Homemade Lager Bbq Sauce Recipes

GRILLED STEAK AND EGGS WITH BEER AND MOLASSES

Steps:

• Make the sauce: In a medium saucepan over medium heat, melt the butter. Add the onion and garlic and saute until softened, about 3 minutes. Add the rest of the sauce ingredients; bring to a boil, then simmer until the sauce is reduced to 2 cups, about 30 minutes.
• Meanwhile, preheat a grill to medium-high. Season the steaks with salt and pepper and rub with the oil. Grill for 3 to 5 minutes per side for medium-rare. Let rest for 10 minutes before slicing. Serve with the beer-molasses sauce and the grilled eggs.
• Place a cast-iron skillet on the grill; add butter, oil or bacon drippings. Crack in eggs and season to taste (the Neelys use a blend of paprika, sugar and onion powder, plus salt and pepper). Cook until the edges are crisp but the yolks are still runny, 2-3 minutes.

BBQ GRILLED STEAK BURGER

Steps:

• Heat grill to medium heat.
• Place vegetables in center of large sheet heavy-duty foil. Mix barbecue sauce and steak sauce; drizzle 1/2 cup over vegetables. Fold to make packet. Grill 15 min. Meanwhile, mix meat and 2 Tbsp. of the remaining barbecue sauce mixture; shape into 8 (1/2-inch-thick) patties.
• Turn packet over. Add burgers to grill; grill 8 to 10 min. or until done (160ºF), turning burgers and brushing with remaining barbecue sauce mixture after 5 min.
• Remove packet from grill. Top burgers with Singles; grill 1 min. or until melted. Fill buns with cheeseburgers and vegetables.

GRILLED BBQ STEAK

Steps:

• Heat grill to medium-high heat.
• Mix barbecue sauce, marmalade and cinnamon until blended.
• Grill steak 8 to 10 min. on each side or until medium doneness (160ºF), brushing with barbecue sauce mixture after turning steak.

GRILLED BEEF STEAKS

Steps:

• Prepare the coals or a gas grill for direct heat. Heat to medium heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill.
• Cut outer edge of fat on steaks (except tenderloin steaks) diagonally at 1-inch intervals with a sharp knife. Do not cut into the meat because it will allow the juices to cook out and the beef will become dry.
• Place the beef on the grill rack over medium heat. Cover the grill; cook 6 to 8 minutes for rib eye, 10 to 12 minutes for porterhouse and T-bone or 13 to 15 minutes for sirloin and tenderloin, turning beef once halfway through cooking, until an instant-read meat thermometer inserted in center of thickest part reads 145°F for medium-rare or 160°F for medium doneness. Sprinkle with salt and pepper.

PAN-GRILLED BEER-MARINATED HANGER STEAK

Steps:

• Whisk first 7 ingredients in medium bowl, then whisk in beer. Pour marinade into large resealable plastic bag. Add steaks, seal bag, and chill 1 day, turning bag occasionally.
• Spray large ridged skillet or grill pan with nonstick spray and heat over medium-high heat. Remove steaks from marinade and pat dry; discard marinade. Place steaks in hot skillet and cook until well browned and thermometer inserted into center registers 125F to 130F for medium-rare, about 5 minutes per side. Transfer steaks to carving board and let rest 5 minutes.
• Slice steaks thinly across grain. Arrange on platter; spoon any accumulated juices over and serve.

GRILLED STEAK AND EGGS

Steps:

• For the green sauce: Add the parsley, oil, capers, vinegar, Worcestershire sauce, paprika and hot sauce to a food processor and pulse until smooth. Taste for seasoning and add salt, pepper and more hot sauce as needed.
• For the steak and eggs: Preheat a grill to medium-high. Sprinkle the steaks with salt and pepper and rub with 1 tablespoon oil. Grill 5 minutes per side for medium-rare and 7 minutes for medium. Let rest 10 minutes before serving. Slice the steak, if desired.
• While the steaks are resting, place a cast-iron skillet on the grill or side burner and add the remaining oil to the skillet. Crack in the eggs and sprinkle with the paprika, salt and pepper. Cook until the edges are crisp and golden but the yolks are still runny, 2 to 3 minutes. Grill the bread on both sides until crisp and golden, and serve with the steak, green sauce and fried eggs.