Peppered Steaks in Beer and Garlic
Indulge in the bold and savory flavors of Peppered Steaks in Beer and Garlic, a dish that combines tender, juicy steaks with a rich, aromatic sauce. Coated in a crust of coarse black pepper and seared to perfection, these steaks are simmered in a mouthwatering beer and garlic reduction made with dark lager or stout, beef broth, and a touch of butter. The result is a flavorful balance of robust, hearty notes and velvety smoothness, perfect for an elegant dinner or special occasion. With a quick 15-minute prep time and easy skillet technique, this recipe delivers restaurant-quality flavor right in your kitchen. Serve with the reduced sauce and a garnish of fresh thyme for an unforgettable meal that pairs beautifully with roasted vegetables or creamy mashed potatoes.
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Recipe Information
Ingredients
- 4 pieces boneless beef steaks (ribeye, sirloin, or filet mignon)
- 2 tablespoons coarse black pepper
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic cloves, minced
- 1 cup beer (dark lager or stout preferred)
- 1 cup beef broth
- 4 sprigs fresh thyme sprigs (optional, for garnish)
Instructions
Take the steaks out of the refrigerator at least 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels.
Season each steak generously with the kosher salt and press the coarse black pepper firmly into both sides of the meat to create a crust.
Heat a large cast-iron skillet or heavy-bottom pan over medium-high heat. Add the olive oil and allow it to heat until shimmering.
Sear the steaks in the hot skillet for 3-4 minutes on the first side, without moving them, to achieve a golden-brown crust. Flip the steaks and repeat on the other side for 3-4 minutes.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Pour in the beer and the beef broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon to deglaze.
Allow the liquid to simmer gently around the steaks. Cook until the steaks reach your desired doneness: 125°F for rare, 135°F for medium-rare, or 145°F for medium, about 5-10 additional minutes depending on thickness.
Remove the steaks from the skillet and let them rest on a plate, tented with foil, for 5 minutes to retain their juices.
Increase the heat to medium-high and simmer the sauce until it reduces and thickens slightly, about 3-5 minutes.
Taste and adjust seasoning, if needed, then spoon the sauce over the steaks. Garnish with fresh thyme sprigs, if desired, before serving.
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 541 mg | 24% | |
| Total Carbohydrate | 5.9 g | 2% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 0.0 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 52 mg | 4% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 859 mg | 18% | |
*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.
