- 2 tablespoons muscadavo brown sugar
- 2 cloves garlic, minced
- 1 bottle dark beer
- 2 (10 to 14-ounce) T-Bone steaks
- 2 teaspoons olive oil, plus more for brushing
- Salt and freshly ground black pepper
- 1 tablespoon butter
- 1 small onion, sliced
- 1 cup mushrooms, quartered
- 2 large eggs
Preheat the grill to medium heat.
Once the steak is marinated take it out of the refrigerator and set aside so the meat can rise to room temperature, about 5 to 10 minutes. Remove steaks from plastic bag and dry steaks off with paper towels. Brush with oil season with salt and freshly ground black pepper and place on grill. Cook for 5 minutes on each side for medium rare. Once cooked let it rest for 10 minutes. Place on serving plates.
In a medium skillet, add butter, onions and mushrooms. Saute until golden brown, about 5 minutes. Place into bowl and set aside. In the same skillet add 2 tablespoons of oil. Crack the eggs over the skillet and fry. Once ready place mushrooms, onions and eggs on top of the steaks and serve.