The Neelys' Grilled Steak and Eggs With Beer and Molasses Sauce

The Neelys' Grilled Steak and Eggs With Beer and Molasses Sauce

Steak and eggs is a breakfast classic, but the Neelys kick theirs up a notch by throwing it all on the grill. Spice up the steak with a beer-infused barbecue sauce.

Ingredients

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)

Directions

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.
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.