Beer ‘n Butter ‘n Brats ‘n STEAK!

So… this is gonna be a kindofa weird post.

It all started with an unseasonably warm spring weekend and some green pepper and Mozzarella sausages Rich picked up at the market. And a couple of nice rib eye steaks.

The only way I cook sausages anymore is in beer, with butter and coarsely chopped sweet onion, quickly follwed (weather permitting) by a nice scorching on the grill. Then… all that beer and butter and onion seemed a shame to waste, so…

•Sausages or brats
•Two cans beer (not light)
•1/4 cup butter*
•1 sweet onion, chopped

Steak Marinade:
•Cooking liquid from the sausages
•2 tbsp Worcestershire sauce
•1 tbsp Dijon mustard
•Dried shallots
•Dried parsley
•Black pepper

*I used seasoned butter leftover from preparing corn on the cob.

Pierce the sausages in a couple of places with a fork, then place in a sauce pan with the  butter and chopped onion. Add enough beer to cover the sausages – usually two cans is plenty.

Note: if you like, go ahead and add some sliced green and red pepper to the beer.

Bring to a boil, then reduce the heat and simmer for 20 minutes, until they are cooked through.

Heat your grill, then cook the sausages and the onion (and peppers, if using) until nicely charred. Use a bit of the beer mixture to baste, if you like.

Enjoy sour grilled sausages, then, ponder for a minute before just tossing that lovely beer and butter and onion mixture.

Steaks always taste a bit better with butter, and beer? Well, it’s there, after all!

Whisk the Dijon mustard, Worcestershire sauce, and seasonings into the cooled sausage cooking liquid, then pour over the steaks in a gallon sized zipper bag (or a covered container, if doing more than two steaks).

Flip the bag a couple of times to cover the steaks well with the marinade, then stash on a rimmed plate (to catch any drippage) in the fridge for a couple of hours, or – you know what’s coming – always more better – overnight, flipping the bag whenever you think to.

When ready to cook, remove the steaks from the marinade and allow to come to room temperature on the counter for an hour.

Note: if you happen to have a cat on a diet, keep an eye on him, because he will try and snag the steaks.

Prep your grill for direct cooking and medium heat.

Add the steaks and cook for six minutes or so, then flip and cook for another six minutes for medium-rare steaks.

Remove from the grill, loosely cover, and allow to rest for five minutes before serving.

I used that time to make a blender Hollandaise sauce for the asparagus.

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