Guinness Marinated Rib Eye Steaks
Infuse bold flavor into your next barbecue with these irresistible Guinness Marinated Rib Eye Steaks, a culinary masterpiece that combines the rich, malty depth of Guinness beer with a savory blend of soy sauce, brown sugar, garlic, and Dijon mustard. Perfectly tender and juicy, these steaks are marinated to perfection, allowing the robust flavors to penetrate every bite. Whether grilled to a smoky char or seared in a cast-iron skillet, the recipe ensures a steakhouse-quality experience in just 15 minutes of cooking time. Serve these restaurant-worthy rib eyes with your favorite sides, and don’t forget the optional fresh rosemary garnish for a fragrant finishing touch. This recipe is ideal for steak lovers seeking a unique twist and is sure to elevate any dinner gathering or summer cookout. Make it your go-to for a hearty, beer-infused feast!
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Recipe Information
Ingredients
- 4 pieces (approximately 10-12 ounces each) Rib eye steaks
- 1 cup Guinness beer
- 0.25 cup Soy sauce
- 2 tablespoons Brown sugar
- 3 Garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 teaspoon (optional, for garnish) Fresh rosemary, chopped
Instructions
In a medium mixing bowl, combine the Guinness beer, soy sauce, brown sugar, minced garlic, Dijon mustard, black pepper, and olive oil. Whisk until the sugar dissolves and the marinade is well blended.
Place the rib eye steaks in a large resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring each steak is well coated. Seal the bag or cover the dish tightly with plastic wrap.
Refrigerate the steaks for at least 2 hours, or preferably overnight, to allow the flavors to infuse into the meat.
Remove the steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature.
Preheat your grill to medium-high heat, or heat a cast-iron skillet over medium-high heat on the stovetop.
Remove the steaks from the marinade and pat them dry with paper towels to ensure a good sear. Discard the marinade.
Place the steaks on the grill or in the hot skillet. Cook for 4-5 minutes per side for medium-rare, or until your desired level of doneness is reached. Use a meat thermometer to check the internal temperature: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
Remove the steaks from the heat and let them rest for 5 minutes to retain their juices.
Garnish with fresh rosemary, if desired, and serve immediately. Pair with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.2 g | 172% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2625 mg | 114% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 17.8 g | ||
| Protein | 117.2 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1987 mg | 42% | |
*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.
