Preheat a charcoal or gas grill with one side over direct heat and the other side over indirect heat. Let steaks stand at room temperature while grill is preheating.
Recipe
Author
Hy-Vee Test Kitchen
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Description
BBQ sauce gets even better when you make it with beer and pair it with a grilled T-Bone steak.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 3 tbsp. Hy-Vee mixed peppercorns, coarsely ground | ||
| 1 tsp. Hy-Vee kosher sea salt | ||
| ⅛ tsp. Hy-Vee cayenne pepper | ||
| 2 (1-1/2-lbs. each) Hy-Vee Choice Reserve T-Bone steaks, 1-1/4-to1-1/2-inch-thick | ||
| 2 tbsp. Gustare Vita olive oil | ||
| ½ c. yellow onion, thinly sliced | ||
| 2 Hy-Vee Short Cuts garlic cloves, minced | ||
| ½ c. Hy-Vee ketchup | ||
| ¼ c. pale ale beer | ||
| 2 tbsp. Hy-Vee brown sugar, packed | ||
| 1 tbsp. Hy-Vee Worcestershire sauce |
Things To Grab
- Charcoal or gas grill
- Meat thermometer
- Small saucepan
- Whisk
Directions
Combine mixed peppercorns, salt, and cayenne pepper; reserve 1 teaspoon for sauce. Press remaining pepper mixture evenly onto steaks. Sear steaks over direct heat for 4 minutes, turning once halfway though. Finish grilling over indirect heat for 10 to 12 minutes or until medium-rare (130 degrees). Loosely cover with foil and let rest for 5 minutes.
For sauce, heat oil in a small saucepan over medium-high heat. Add onion and cook until softened. Add garlic and cook until fragrant. Stir in ketchup, beer, brown sugar, Worcestershire sauce and reserved peppercorn mixture. Bring to boiling; reduce heat. Simmer for 2 to 3 minutes to blend flavors, stirring occasionally. Serve steak topped with sauce.
Nutrition facts
Servings
1000 Calories per serving
Amounts Per Serving
- Total Fat: 48g
- Cholesterol: 290mg
- Sodium: 1920mg
- Total Carbohydrates: 46g
- Protein: 94g
Daily Values
0%
Iron 80%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 35%