Cooking with Beer: Steak with Stout Pan Sauce
To celebrate the end of summer, two things come to mind: grilling and beer–and what better way to go out with a bang than mixing both? Unfortunately, I can’t cook. Fortunately, we’ve got a guest contributor who can. Please welcome Stacy from Every Little Thing with her first entry in our Cooking with Beer series.
Hello Searching for Beer readers! My name is Stacy and I blog over at Every Little Thing. I’m from St. Louis and am a huge supporter of the “slow food” scene here – food that is local, natural, sustainable – but I’m also a huge supporter of craft beer. St. Louis has an exploding craft beer scene and I enjoy trying beers from around the country when I have the opportunity to travel.
One of the best parts about beer, besides the drinking, is that you can cook with it! And because no recipe calls for an entire bottle of beer, there’s always leftovers (screw the cooking, this is the best part!). When Ryan mentioned a guest post about cooking with beer, I knew it was the perfect assignment for me and I got to work.
For my first recipe (look for more Cooking with Beer posts to come!), I knew I had to pair a classic combination – steak and stout. I found this recipe from Bon Appétit for stout pan sauce and got to work!
We got two really good cuts of New York strip steaks from the butcher and grilled them up. We didn’t marinate at all because, in my opinion, a good cut of meat doesn’t need it! While the steak was grilling, I made the sauce.
The sauce called for 1/2 cup of stout (a little goes a long way when cooking with beer!). Stouts tend to be more popular as the weather cools off, so when I took my butt to the beer store amid 90-degree temps, I wasn’t sure how many stouts I’d come across.
I ended up using Hoppin’ Frog’s BORIS the Crusher Oatmeal-Imperial Stout. I would have loved to use a local stout but Hoppin’ Frog was readily available and at least still in the Midwest (Ohio).
My first step was to mash one tablespoon of room-temperature butter with two teaspoons of flour and set aside. Heat a tablespoon of olive oil in a skillet over medium-high heat and sauté one minced garlic clove for about a minute. Add 1/2 cup beef broth and bring to a boil, then whisk in the following:
- 1/2 cup stout
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 3 teaspoons Dijon mustard
- flour/butter mixture.
Boil the mixture for about 2-3 minutes, until the liquid has reduced to about 2/3 cup. If you have to, take it off heat until the steak if ready, then reheat on low.
Drizzle the sauce over your steak, or set the steak on top of the sauce. You don’t need a lot – in fact, I put too much on mine! But the sauce is delicious and just a little bit adds a punch to the already moist, rich steak.
Like I said, both Ryan and I hope to have more Cooking with Beer posts to come! I have a great recipe for stout cupcakes and would love to use Southern Tier’s Crème Brulee Imperial Milk Stout with it! In the meantime, visit Every Little Thing – if you have any questions, stop by the site or email me at everylittlethingblog at gmail dot com. Thanks for reading!