Ingredients

• 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

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Instructions

1. In a small bowl mix the brown sugar, garlic and beer. Place the steaks in a resealable plastic bag and add the marinade. Place it in the refrigerator for 2 to 4 hours.
2. Preheat the grill to medium heat.
3. 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.
4. 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.