Steaks with Stout Beer and Garlic
Elevate your steak night with this bold and flavorful recipe for Steaks with Stout Beer and Garlic, a perfect fusion of robust, savory ingredients and melt-in-your-mouth tenderness. These ribeye or sirloin steaks are marinated in a rich blend of stout beer, garlic, soy sauce, brown sugar, and fresh rosemary, creating a deep, smoky caramelization when seared to perfection in a hot skillet. A touch of Worcestershire sauce and a buttery finish add layers of umami, while simmering the marinade into a luscious reduction transforms it into the ultimate steak sauce. Whether you pair it with creamy mashed potatoes or roasted vegetables, this dish is a true showstopper for dinner parties or indulgent weeknight meals. Ready in under 40 minutes (with additional marinating time for maximum flavor), these stout beer-marinated steaks will have everyone savoring every bite.
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Recipe Information
Ingredients
- 4 pieces beef steaks (ribeye or sirloin)
- 2 cups stout beer
- 4 pieces garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
Instructions
In a mixing bowl, whisk together stout beer, minced garlic, olive oil, brown sugar, soy sauce, Worcestershire sauce, and salt and pepper to create the marinade.
Place the beef steaks in a large resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring they are fully submerged. Add the sprigs of rosemary.
Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.
Remove the steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature. Pat them dry with paper towels to remove excess marinade.
Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon of butter and let it melt.
Sear the steaks in the hot skillet for 3-4 minutes per side for medium-rare, or until they reach your desired doneness. Cook in batches if necessary to avoid overcrowding the pan.
During the last minute of cooking, add the remaining tablespoon of butter to the skillet and spoon it over the steaks to enhance flavor.
Remove the steaks from the skillet and let them rest on a plate covered with foil for 5 minutes to retain their juices.
Optionally, simmer the remaining marinade in a saucepan for 5-7 minutes to reduce and use as a sauce for serving.
Serve the steaks warm with your favorite sides, such as mashed potatoes or roasted vegetables, and drizzle with the reduced marinade sauce if desired.
Nutrition Facts
Calories |
946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 970 mg | 42% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 6.9 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 56 mg | 4% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 927 mg | 20% | |
*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.
