Peppered Beer Steaks
Elevate your next steak night with these bold and flavorful Peppered Beer Steaks—a mouthwatering fusion of tender ribeye steaks and a rich, tangy marinade made from dark beer, soy sauce, garlic, and a touch of brown sugar. Infused with deep, malty flavors from a stout or porter and finished with a black pepper crust, these seared steaks boast a perfect balance of savory, smoky, and slightly sweet notes. Easy to prepare with just 15 minutes of prep time, the recipe lets the steaks soak in the marinade for hours, ensuring every bite is irresistibly juicy and flavorful. Perfectly seared in a hot skillet, each steak is crusted with freshly cracked black pepper for a satisfying texture that complements its melt-in-your-mouth tenderness. Serve these juicy peppered beer steaks with classic sides like roasted vegetables or creamy mashed potatoes for a restaurant-worthy meal right at home.
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Recipe Information
Ingredients
- 4 6-ounce steaks Ribeye steaks
- 1 cup Dark beer (such as stout or porter)
- 0.25 cup Soy sauce
- 3 cloves Garlic cloves, minced
- 2 tablespoons Brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 3 tablespoons Freshly cracked black pepper
- 1 tablespoon Olive oil
- 1 teaspoon Kosher salt
Instructions
In a medium mixing bowl, combine the dark beer, soy sauce, minced garlic, brown sugar, Worcestershire sauce, and Dijon mustard to create the marinade. Whisk thoroughly until the sugar is dissolved.
Place the ribeye steaks in a large zip-top bag or shallow dish. Pour the marinade over the steaks, ensuring they are fully coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours or up to overnight for maximum flavor.
Before cooking, remove the steaks from the marinade and pat them dry with paper towels. Discard the marinade.
Generously coat both sides of each steak with freshly cracked black pepper, pressing it gently into the meat to form a crust.
Heat the olive oil in a large skillet or grill pan over high heat until shimmering.
Season the steaks lightly with kosher salt just before placing them in the hot skillet. Cook each steak for 3-5 minutes per side for medium-rare doneness, or adjust the time according to your preferred level of doneness.
Once cooked, remove the steaks from the skillet and let them rest on a cutting board for 5 minutes to allow the juices to redistribute.
Serve the peppered beer steaks hot, paired with your favorite side dishes like roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 894 mg | 39% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 7.0 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 59 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 578 mg | 12% | |
*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.
