Recipes and Cooking Beer-B-Cue Ale Steaks Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 12, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Marinate Time: 4 hrs Grill Time: 10 mins Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 10 ounce beef T-bone steaks, cut 1 inch thick ½ cup pale ale ¼ cup chili sauce 3 tablespoon olive oil 2 cloves garlic, minced 1 teaspoon salt 1 teaspoon dried oregano, crushed ½ teaspoon crushed red pepper Beer-B-Cue Sauce Beer-B-Cue Sauce ½ cup chopped onion (1 medium) 1 tablespoon vegetable oil ½ cup pale ale ½ cup chili sauce ¼ cup packed brown sugar 2 tablespoon yellow mustard 1 tablespoon red wine vinegar 1 tablespoon worcestershire sauce ½ teaspoon salt ½ teaspoon bottled hot pepper sauce Directions The day before: Trim fat from steaks. Place steaks in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine ale, chili sauce, 2 tablespoons of the oil, the garlic, salt, oregano, and crushed red pepper. Pour marinade over steaks. Seal bag; turn to coat steaks. Marinate in the refrigerator overnight, turning bag occasionally. Prepare Beer-B-Cue Sauce. Transfer to a storage container; cover and chill overnight. Tailgate day: Drain steaks, discarding marinade. Transfer steaks to a storage container; cover tightly. Tote steaks and sauce in an insulated cooler with ice packs. At the tailgating site, prepare grill. For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals for 10 to 13 minutes for medium-rare (145°F) or 12 to 15 minutes for medium (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover and grill as above.) Meanwhile, reheat sauce, if desired. Transfer sauce to a small disposable foil pan or camping pan. While steaks are grilling, add sauce to grill. Reheat for 8 to 10 minutes or until heated through, stirring occasionally. Serve steaks with warm or chilled sauce. Beer-B-Cue Sauce In a medium saucepan cook chopped onion in hot vegetable oil over medium heat until tender, stirring occasionally. Stir in pale ale, chili sauce, packed brown sugar, yellow mustard, red wine vinegar Worcestershire sauce, salt, and bottled hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until sauce reaches desired consistency. Remove from heat; cool slightly. Makes about 1 cup. Must-have equipment: Insulated cooler with ice packsOn-site grillSmall disposable foil pan or camping pan (optional) Rate it Print Nutrition Facts (per serving) 643 Calories 37g Fat 26g Carbs 45g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 643 % Daily Value * Total Fat 37g 47% Saturated Fat 13g 65% Cholesterol 122mg 41% Sodium 1207mg 52% Total Carbohydrate 26g 9% Total Sugars 19g Protein 45g Vitamin C 8.9mg 44% Calcium 50.5mg 4% Iron 8.1mg 45% Potassium 884mg 19% Folate, total 24.2mcg Vitamin B-12 6.3mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.