Marinated Steaks with Beer and 4 Peppers
Elevate your steak night with these irresistible Marinated Steaks with Beer and 4 Peppers! This bold and flavorful dish features tender ribeye or sirloin steaks infused with a rich marinade made from beer, soy sauce, honey, and a tantalizing blend of black, white, green, and pink peppercorns. The beer-based marinade not only tenderizes the meat but also imparts a subtle malty depth, while the medley of crushed peppercorns adds a vibrant kick. Perfectly seared on the grill or in a skillet, these steaks are finished with a buttery crust and rested to juicy perfection. Serve them alongside roasted vegetables or buttery mashed potatoes for a dinner that’s guaranteed to impress. Whether you’re cooking for a family feast or a backyard barbecue, this recipe pairs bold flavors with simple techniques for a restaurant-quality meal at home! ✅
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) Ribeye or sirloin steaks
- 1 cup Beer (lager or pale ale preferred)
- 2 tablespoons Olive oil
- 3 tablespoons Soy sauce
- 1 tablespoon Honey
- 2 crushed Garlic cloves
- 1 teaspoon (crushed) Black peppercorns
- 1 teaspoon (crushed) White peppercorns
- 1 teaspoon (crushed) Green peppercorns
- 1 teaspoon (crushed) Pink peppercorns
- 2 sprigs Fresh rosemary
- 1 teaspoon Salt
- 2 tablespoons Butter (optional, for final cooking)
Instructions
In a medium bowl, combine the beer, olive oil, soy sauce, honey, crushed garlic, crushed black, white, green, and pink peppercorns, rosemary sprigs, and salt. Mix well to create the marinade.
Place the steaks in a large resealable plastic bag or shallow dish. Pour the marinade over the steaks, ensuring they're fully coated. Seal the bag or cover the dish tightly with plastic wrap.
Refrigerate the marinating steaks for at least 4 hours, preferably overnight for optimal flavor. Turn the steaks halfway through to ensure even marination.
When ready to cook, remove the steaks from the marinade and let them sit at room temperature for 20-30 minutes. Discard the used marinade.
Preheat a grill or skillet over medium-high heat. If using a skillet, optionally add the butter to the pan for extra flavor.
Sear the steaks for 3-4 minutes per side for medium-rare, or adjust the time according to your preferred level of doneness. Use a meat thermometer to check doneness: 130°F for medium-rare, 145°F for medium.
Once cooked, transfer the steaks to a cutting board. Tent them loosely with foil and let them rest for 5-10 minutes to allow the juices to redistribute.
Serve the steaks hot, garnished with additional crushed peppercorns or fresh rosemary if desired. Pair with your favorite sides like roasted vegetables or a baked potato.
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 1031 mg | 45% | |
| Total Carbohydrate | 4.9 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.0 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 40 mg | 3% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 726 mg | 15% | |
*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.
