Make the sauce: In a medium saucepan over medium heat, melt the butter. Add the onion and garlic and sauté until softened, about 3 minutes. Add the rest of the sauce ingredients; bring to a boil, then simmer until the sauce is reduced to 2 cups, about 30 minutes.
Meanwhile, preheat a grill to high for 15 minutes. Season the steaks with salt and pepper and rub with the oil. Sear one side of the steaks, about 2 minutes for a 1-inch steak or 4 minutes for a 1 ½ inch steak. Afterward, flip the steaks and turn off the burner underneath them and reduce the other burners to medium. Cook with this indirect heat for another 4- 6
minutes. Let rest for 10 minutes before slicing. Serve with the beer-molasses sauce and the eggs.
On the eggs, try a blend of paprika, sugar and onion powder, plus salt and pepper.