Cooking With Beer, Whiskey and Spirits

Rum-Marinated Steak with a Rum Reduction Sauce. This dish combines the rich, savory taste of steak with the sweet, caramel-like undertones of rum, creating a beautifully balanced meal. The marinade helps tenderize the steak while the rum reduction adds a glossy, flavorful sauce to enhance each bite.

Rum-Marinated Steak with Rum Reduction Sauce

Ingredients:

For the Steak Marinade:

• 2 ribeye or sirloin steaks (about 1 inch thick)
• 1/3 cup dark rum
• 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• Fresh thyme or rosemary (optional, for added aroma)

For the Rum Reduction Sauce:

• 1/4 cup dark rum
• 1/4 cup beef broth
• 1 tablespoon balsamic vinegar
• 1 tablespoon brown sugar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• 1 tablespoon unsalted butter

Instructions:

1. Marinate the Steaks:
   • In a medium bowl, combine rum, soy sauce, Worcestershire sauce, brown sugar, olive oil, smoked paprika, black pepper, and minced garlic. Add fresh thyme or rosemary if using.
   • Place the steaks in a resealable bag or shallow dish, and pour the marinade over them. Seal the bag or cover the dish, and refrigerate for at least 1 hour or up to 4 hours for deeper flavor.
2. Prepare the Rum Reduction Sauce:
   • In a small saucepan, combine rum, beef broth, balsamic vinegar, brown sugar, and Dijon mustard. Stir well.
   • Bring the mixture to a simmer over medium heat and cook for 5-7 minutes, or until it reduces by half and thickens slightly. Season with salt and pepper to taste, then remove from heat and stir in the butter until melted. Set aside.
3. Cook the Steaks:
   • Remove the steaks from the marinade and pat them dry with paper towels. Discard the marinade.
   • Heat a cast-iron skillet or grill pan over high heat until very hot. If grilling outdoors, preheat the grill to medium-high.
   • Sear the steaks for 3-4 minutes per side for medium-rare, or until cooked to your desired doneness. Adjust the cooking time for thicker or thinner cuts as needed.
4. Serve:
   • Let the steaks rest for 5 minutes to allow the juices to redistribute.
   • Slice the steak and drizzle the rum reduction sauce over the top. Garnish with fresh herbs if desired.

Serving Suggestions

Pair this rum-marinated steak with roasted potatoes, grilled vegetables, or a simple green salad to balance the richness of the dish. The sauce also pairs well with creamy mashed potatoes for a hearty meal.

Enjoy the bold flavors of this Rum-Marinated Steak with Rum Reduction Sauce – perfect for an elevated dinner experience!