Beer-B-Cue Ale Steaks

Prep Time:
35 mins
Marinate Time:
4 hrs
Grill Time:
10 mins
Total Time:
35 mins


  • 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


The day before:

  1. 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.

  2. Prepare Beer-B-Cue Sauce. Transfer to a storage container; cover and chill overnight.

Tailgate day:

  1. Drain steaks, discarding marinade. Transfer steaks to a storage container; cover tightly. Tote steaks and sauce in an insulated cooler with ice packs.

  2. 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.)

  3. 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

  1. 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)

Nutrition Facts (per serving)

643 Calories
37g Fat
26g Carbs
45g Protein
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.

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