Great Garlic Beer Steaks
Savor the bold and savory flavors of Great Garlic Beer Steaks, the ultimate crowd-pleaser for steak lovers! Perfectly marinated ribeye steaks soak up the robust flavors of garlic, lager beer, soy sauce, and a hint of sweetness from brown sugar, creating an irresistible depth of taste. This 15-minute prep, grill-or-pan-sear recipe ensures tender, juicy steaks every time, enhanced with optional paprika for a smoky kick. Whether you're hosting a backyard BBQ or an intimate dinner, these steaks pair beautifully with roasted potatoes, grilled veggies, or a crisp salad. Simple, flavorful, and unforgettable, this garlic beer steak recipe is guaranteed to elevate your steakhouse-at-home experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces (8-10 oz each) ribeye steaks
- 6 large cloves, minced garlic cloves
- 1 cup (lager or pale ale) beer
- 0.25 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 3 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 teaspoon (freshly ground) black pepper
- 1 teaspoon salt
- 1 teaspoon (optional, for extra flavor) paprika
Instructions
In a medium mixing bowl, combine minced garlic, beer, soy sauce, Worcestershire sauce, olive oil, brown sugar, black pepper, salt, and paprika (if using). Stir well to create your marinade.
Place the ribeye steaks in a resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring all pieces are well coated. Seal the bag or cover the dish with plastic wrap.
Marinate the steaks in the refrigerator for at least 2 hours, preferably overnight, allowing the flavors to penetrate deeply.
When ready to cook, remove the steaks from the marinade and pat them dry with paper towels. Discard the remaining marinade.
If grilling, preheat your grill to medium-high heat. For pan-searing, heat a heavy skillet or cast-iron pan over medium-high heat.
Cook the steaks for 4-6 minutes per side for medium-rare, or adjust the cooking time according to your preferred doneness level. Use a meat thermometer to check for an internal temperature of 130°F for medium-rare, 140°F for medium, or 160°F for well-done.
Let the steaks rest for 5 minutes after cooking to allow the juices to redistribute.
Serve hot with your choice of side dishes, such as roasted potatoes, grilled vegetables, or a fresh salad.
Nutrition Facts
Calories |
3613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.4 g | 362% | |
| Saturated Fat | 105.6 g | 528% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 5665 mg | 246% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 21.5 g | ||
| Protein | 228.8 g | 458% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 266 mg | 20% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 4027 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
