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.
BBQ sauce gets even better when you make it with beer and pair it with a grilled T-Bone steak.
Servings and Ingredients
|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
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.
Related Content, How-To
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.
Amounts Per Serving
- Total Fat: 48g
- Cholesterol: 290mg
- Sodium: 1920mg
- Total Carbohydrates: 46g
- Protein: 94g