Trim fat from steaks. Place steaks in a large resealable plastic bag set in a shallow dish.
Do you love stout? Get a double dose of that dark beer with this recipe. Use it in the marinade and pair it with this delicious entree.
Servings and Ingredients
|6||(8-to-10-oz.) beef rib eye steaks, cut 1-inch thick|
|½ c.||Boulevard Brewery Dark Truth Stout beer, or any dark stout beer|
|3 tbsp.||Hy-Vee dark brown sugar, packed|
|2 tbsp.||Hy-Vee canola oil|
|2 tbsp.||Hy-Vee Worcestershire sauce|
|3 clove(s)||garlic, minced|
|1 tsp.||Hy-Vee ground mustard|
|2 tbsp.||Hy-Vee black peppercorns, crushed|
Things To Grab
- Large resealable plastic bag
- Shallow dish
- Small bowl
- Charcoal or gas grill
- Silicone pastry brush
- Meat thermometer
Whisk together beer, brown sugar, oil, Worcestershire sauce, garlic, and mustard. Pour marinade over steaks; seal bag. Turn to coat steak. Marinate in the refrigerator for 2 hours or overnight, turning bag occasionally.
Drain steaks, reserving marinade. Place marinade in saucepan and bring to boiling. Sprinkle peppercorns over both sides of steaks; press in with your fingers.
Preheat grill for direct cooking to medium heat. Grill steaks to desired doneness, turning once and brushing with marinade. Allow 10 to 12 minutes for medium-rare (145 degrees) or 12 to 15 minutes for medium (160 degrees). Let steaks rest for 3 to 5 minutes so juices can redistribute evenly throughout the steak.
Amounts Per Serving
- Total Fat: 45g
- Cholesterol: 150mg
- Sodium: 170mg
- Total Carbohydrates: 10g
- Protein: 44g
Coffee- and chocolate-forward, this American-style is bold with distinctive dry-roasted bitterness and is often balanced by citrusy hop aroma and flavor. The addition of oatmeal gives it fuller body and better head retention. Medium to high alcohol content makes this beer an ideal pair for grilled lamb, sharp cheddar, and coffee cake. Best served at 50-55 degrees in a nonic pint.