If you ever find an excuse to eat steak, chances are, it's a good excuse. Nothing beat a slab or marinated meat, rich in taste and hearty goodness. When you add the simple pleasure of an egg overeasy to the equation, things just get better. Now take that combo, add beer, and you've entered a realm sweeter than life itself.Plus, steak and eggs is either a breakfast OR dinner dish. Win-win.
Grilled Steak and Eggs with Beer and Molasses
For the sauce:
- 1 1/2 teaspoons unsalted butter
- 1/2 medium onion, finely diced
- 1 clove garlic, minced
- 1 cup ketchup
- 1/2 cup molasses
- 1/2 cup apple cider
- 2 tablespoons sugar
- 1/2 cup lager-style beer
- 1 1/2 teaspoons yellow mustard
- 2 teaspoons lemon juice
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons paprika
For the steak and eggs:
- 2 1-pound strip steaks (1/2 inch thick)
- Salt and freshly ground pepper
- 1 tablespoon vegetable oil
- 4 grilled eggs (recipe below)
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 seasono 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.