Rib Eye Steak in Bock Beer Marinade
Elevate your steak game with this indulgent recipe for Rib Eye Steak in Bock Beer Marinade. Featuring tender, marbled rib eye steaks infused with the rich, malty notes of bock beer, this dish is a celebration of bold flavors. The marinade combines soy sauce, Dijon mustard, brown sugar, fresh rosemary, and minced garlic, creating the perfect balance of savory, sweet, and aromatic elements. After soaking up these delicious flavors overnight, the steaks are seared to perfection on a hot skillet or grill, achieving a mouthwatering crust while remaining juicy and succulent inside. Serve this show-stopping dish with your favorite sides for a steakhouse-quality meal at home that’s perfect for any occasion.
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Recipe Information
Ingredients
- 2 pieces (10-12 oz each) rib eye steaks
- 1 cup bock beer
- 0.25 cup soy sauce
- 3 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 4 cloves (minced) garlic
- 1 sprig (chopped) fresh rosemary
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
1. In a large mixing bowl, combine the bock beer, soy sauce, olive oil, Dijon mustard, brown sugar, minced garlic, chopped rosemary, black pepper, and salt. Whisk thoroughly until the mixture is well incorporated.
2. Place the rib eye steaks in a resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring they are fully coated. Seal the bag or cover the dish with plastic wrap.
3. Marinate the steaks in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to penetrate the meat.
4. Remove the steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. Pat the steaks dry with paper towels to remove excess marinade and prevent steaming during cooking.
5. Heat a cast-iron skillet or grill over high heat until very hot. Lightly brush the cooking surface with oil to prevent sticking.
6. Place the steaks on the hot skillet or grill. Cook for 3-5 minutes per side for medium-rare, or to your preferred doneness. Use a meat thermometer to check the internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, or 150°F (65°C) for medium-well.
7. Remove the steaks from the heat and let them rest on a cutting board for 5 minutes to allow the juices to redistribute.
8. Slice the steaks against the grain, if desired, and serve with your favorite sides. Enjoy!
Nutrition Facts
Calories |
768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 2071 mg | 90% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 13.0 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 650 mg | 14% | |
*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.
