Cooking With Beer, Whiskey and Spirits

Beer-Marinated Grilled Steak

Beer and steak are a match made in culinary heaven. When combined in a marinade, the beer helps to tenderize the steak, while its malty and hoppy flavors add complexity to the dish. The result is a juicy, flavorful steak with a subtle depth that highlights both the meat and the marinade’s seasonings. Whether you’re using a dark stout, a malty amber ale, or a light lager, the beer brings its own character to the steak, making this recipe versatile and perfect for all types of occasions.

Ingredients (Serves 4-6)

Each ingredient in this marinade contributes to the steak’s flavor profile, making it a balanced, savory dish with hints of smokiness and subtle heat. Here’s a breakdown of the ingredients and their roles:

• 2 lbs steak (such as ribeye, sirloin, or flank steak): Choose a steak cut that works well for grilling. Ribeye is rich and marbled, resulting in a juicy, flavorful steak. Sirloin is leaner but still holds up well on the grill. Flank steak is ideal for marinating because it’s naturally tough but becomes tender with a good soak in the marinade.
• 1 cup beer: Beer is the star ingredient in this marinade. It tenderizes the steak and adds subtle malty, slightly bitter notes. Dark beers, such as stouts or porters, add richness, while lagers and amber ales offer a milder, smoother flavor.
• 3 cloves garlic (minced): Garlic brings a robust, savory depth to the marinade, complementing the flavors of the steak and the beer. Minced garlic infuses the marinade evenly, ensuring every part of the steak gets a hint of its flavor.
• 2 tbsp Worcestershire sauce: Worcestershire sauce adds umami richness, balancing the bitterness of the beer and the savoriness of the steak. Its complex flavor profile enhances the overall taste.
• 1 tbsp soy sauce: Soy sauce is an excellent source of umami and salt, adding depth to the marinade while enhancing the beef’s natural flavors.
• 1 tbsp olive oil: Olive oil helps to bind the marinade ingredients and adds a hint of richness, keeping the steak moist as it cooks.
• 1 tbsp Dijon mustard: Dijon mustard adds a tangy, slightly spicy note to the marinade, helping to balance the richness of the beer and the steak.
• 1 tsp smoked paprika: Smoked paprika adds a smoky, earthy flavor to the steak, enhancing the grilled taste even before it hits the grill.
• 1/2 tsp black pepper: Black pepper adds a mild heat that complements the garlic and other seasonings. Adjust the amount to taste, especially if you enjoy a peppery crust.
• 1/2 tsp salt (or to taste): Salt is essential for seasoning and tenderizing the meat. Be cautious not to overdo it, especially with the addition of soy sauce and Worcestershire sauce.
• 1/2 tsp dried thyme: Thyme adds a subtle herbal note that works well with the earthy, smoky flavors of the marinade.
• 1/4 tsp cayenne pepper (optional, for a bit of heat): Cayenne pepper adds a hint of spice, which enhances the flavor profile of the steak. Adjust according to your heat preference.

Step-by-Step Instructions

1. Prepare the MarinadeIn a medium bowl, combine the beer, minced garlic, Worcestershire sauce, soy sauce, olive oil, Dijon mustard, smoked paprika, black pepper, salt, dried thyme, and cayenne pepper (if using). Whisk all the ingredients together until well combined.
   • Why Use Beer as a Marinade Base? Beer contains enzymes that help break down proteins, tenderizing the meat. The beer’s acidity also adds a slight tang, which balances the savory elements in the marinade.
   • Choosing the Right Beer: Darker beers like stouts or porters add rich, malty flavors, while lighter beers like lagers and amber ales bring a milder, smoother taste. For a more robust flavor, go with a dark beer; for something subtler, opt for a lager or amber ale.
2. Marinate the SteakPlace the steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s fully covered. Seal the bag or cover the dish with plastic wrap, then refrigerate for at least 2 hours or up to 8 hours for a stronger flavor. The longer the steak marinates, the more flavor it will absorb.
   • Tip: Flank steak benefits from a longer marinating time, as it’s a tougher cut. Ribeye and sirloin can marinate for a shorter time and still absorb plenty of flavor.
   • Marinating Time: Marinate for at least 2 hours for a subtle flavor or up to 8 hours for a more pronounced taste. Avoid marinating for too long, as the acidity in the beer can break down the meat too much, leading to a mushy texture.
3. Preheat the GrillWhen you’re ready to cook, preheat your grill to medium-high heat. Remove the steak from the marinade, letting any excess liquid drip off. Discard the marinade, as it’s been in contact with raw meat and should not be reused.
   • Preparing the Grill: Make sure your grill grates are clean and lightly oiled to prevent sticking. Preheating the grill to medium-high ensures a good sear on the outside while keeping the inside juicy.
   • Alternative Cooking Methods: If you don’t have a grill, you can also cook the steak on a stovetop grill pan or under a broiler. For stovetop cooking, heat a cast-iron skillet over high heat until hot, then add a touch of oil before placing the steak in the pan.
4. Grill the SteakPlace the steak on the hot grill. Grill for 4-5 minutes per side for medium-rare, adjusting the time depending on your preferred level of doneness. For a thicker cut, like ribeye, check the internal temperature with a meat thermometer. Aim for 135°F (57°C) for medium-rare, 145°F (63°C) for medium, and 155°F (68°C) for medium-well.
   • Checking for Doneness: A meat thermometer is the most accurate way to ensure your steak is cooked to the desired doneness. Remember that the steak’s temperature will rise a few degrees while it rests, so pull it from the grill slightly before it reaches the target temperature.
5. Rest the SteakTransfer the steak to a cutting board and let it rest for 5-10 minutes before slicing. Resting allows the juices to redistribute within the steak, making it juicier and more flavorful.
   • Why Resting is Important: Cutting into the steak immediately after cooking causes the juices to run out, resulting in a drier piece of meat. Allowing it to rest keeps the juices locked inside, making each bite more flavorful and tender.
6. Slice and ServeSlice the steak against the grain for maximum tenderness, especially if using a tougher cut like flank steak. Arrange the slices on a platter and garnish with fresh herbs, if desired.
   • Serving Suggestions: Serve the steak with your favorite sides, such as grilled vegetables, baked potatoes, garlic bread, or a fresh salad. For an extra touch of flavor, pair it with a beer that complements the marinade, like a stout for a richer taste or a lager for a lighter meal.

Tips for Perfect Beer-Marinated Steak

• Choosing the Right Steak Cut: Ribeye, sirloin, and flank steak are ideal cuts for this recipe. Ribeye has a lot of marbling, making it juicy and flavorful, while flank steak is leaner and benefits from marinating to become tender.
• Using Beer in Marinades: The type of beer you use influences the flavor. Darker beers bring a more robust, malty flavor, while lighter beers add subtlety. If you’re unsure, amber ale is a good middle-ground choice that provides balanced flavor without overpowering the steak.
• Balancing the Flavors: The beer’s bitterness is balanced by the Worcestershire sauce, soy sauce, and Dijon mustard, creating a marinade that is savory, tangy, and slightly smoky.
• Marinating Time: Be mindful of the marinating time, as too much exposure to acidic ingredients can over-tenderize the meat. Aim for 2-8 hours for the best results, depending on the steak cut.

Flavor Variations and Serving Ideas

1. Spicy Beer Marinade: Add extra cayenne pepper or red pepper flakes to the marinade for a spicier kick. Serve with grilled jalapeños for added heat.
2. Honey Beer Marinade: Add 1 tablespoon of honey to the marinade for a slightly sweet touch. This works well with darker beers, as the sweetness balances the bitterness.
3. Herb-Infused Marinade: Add fresh rosemary, thyme, or sage to the marinade for a more aromatic flavor. These herbs complement the beer and create a deeper, more complex taste.
4. Beer-Basted Steak: For extra flavor, reserve a small portion of the marinade before adding the steak. Use this reserved marinade to baste the steak as it grills for a more intense flavor.

Serving Suggestions

Beer-marinated steak pairs well with a variety of side dishes. Here are a few ideas:

• Grilled Vegetables: The smoky, charred flavor of grilled vegetables like asparagus, bell peppers, or zucchini complements the richness of the steak.
• Baked Potatoes: Serve with baked or mashed potatoes for a hearty, classic steakhouse-style meal.
• Fresh Salad: A light, crisp salad with vinaigrette adds a refreshing contrast to the richness of the steak.
• Garlic Bread: Garlic bread makes an excellent accompaniment, adding buttery, savory flavors that pair perfectly with the steak.

For a true steakhouse experience, pair this dish with a cold beer that complements the marinade. Enjoy your flavorful, perfectly cooked Beer-Marinated Grilled Steak!