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Beer-Marinated Peppered T-Bones


1 cup chopped onion
of a 12-ounce can ( cup) beer
cup chilli sauce
cup parsley
3 tablespoons Dijon-style mustard
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
teaspoon paprika
teaspoon ground black pepper
3 beef T-bone steaks, cut 1 inch thick (about 1 pound each) or 6 beef top loin steaks, cut 1 inch thick (about 1 pounds total)
1 to 1 teaspoons cracked black pepper


Serves: 6


In a large glass baking dish combine onion, beer, chilli sauce, parsley, mustard, Worcestershire sauce, brown sugar, paprika and the ½ teaspoon pepper. Place steaks in marinade. Cover and refrigerate 4 to 6 hours or overnight, turning steaks over occasionally.

Remove steaks from marinade; discard marinade. Sprinkle both sides of steaks with the cracked black pepper.

Grill steaks on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and grill to desired doneness, allowing 7 to 10 minutes more for medium (160 degrees F) doneness. If desired, garnish with fresh herbs. 

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