Pub-Style Steak

Let me just start with…this Pub-Style Steak is AMAZING! The next time you are celebrating a special occasion, go ahead and skip the reservations. This steak will rival any restaurant meal, and is guaranteed to impress your special someone. Who could turn down a steak marinaded in beer and topped with caramelized shallots and a delicious Roasted Garlic, Goat Cheese, and Chives Compound Butter?…..

I know I can’t!! This Pub-Style Steak is inspired by one of those little cards that you get at the grocery store, and turned out even better than I imagined…so delicious! 🙂

Let’s start with the marinade: In a large bowl, combine beer, Worcestershire sauce, and brown sugar. Add the steaks, turn over and cover with plastic wrap. Marinate for one hour on the counter OR place in the refrigerator for a few hours until ready to use. Turn steak occasionally so both sides end up equally inebriated…..

Remove steaks from the marinade, reserve the marinade. Pat steaks dry with paper towels, and season with salt and pepper.

Heat one Tablespoon of olive oil in a large skillet over medium heat until hot, about one minute. Place steaks in the hot skillet and cook for four to five minutes {depending on thickness}…..

Flip over and cook for an additional four to five minutes for medium-rare {145 degrees}…..

Remove steaks from skillet and place on a plate. Cover with aluminium foil and allow to rest.

Add remaining Tablespoon of olive oil to the skillet. Add the shallot and cook until softened, one to two minutes…..

Pour the reserved marinade into the skillet. Cook, stirring to removed cooked bits off the bottom of the skillet for six to eight minutes, until sauce is reduced by half…..

Add the butter, stirring occasionally until melted and sauce is shiny. Remove from heat…..

Spoon sauce over each steak and top with compound butter…..

A-M-A-Z-I-N-G…have I said that enough times  yet? 😉

Notes:

• My steaks were about 1-inch thick, so 4 minutes on each side should get you to your desired doneness. A 1 1/2-inch thick steak will take about 5 minutes on each side.
• Do not leave the sauce in a cast iron skillet and walk away to take photos, or your sauce will continue to cook and evaporate. Serve immediately!

In case you are wondering why I always specify grass-fed beef, it is for good reasons.

• Grass-fed beef is higher in Omega-3 fats {like salmon} and has less Omega-6 fats {the bad kind} than corn-fed beef.
• Grass-fed beef does not have e-coli. Cow’s were designed to “graze” in the fields and eat grasses. Their bodies do not process corn correctly and that’s when you end up with e-coli.
• It tastes better.

I have decided to start creating some Dinner for Two recipes. They won’t all be fancy, or just for special occasions. Sometimes you just need something different for dinner when it’s just the two of you home for dinner, or the kids have moved out and you don’t want a week’s worth of leftovers! 😉

P.S. this recipe can easily be doubled or tripled if needed.

I topped my Pub-Style Steak with Roasted Garlic, Goat Cheese, and Chive Compound Butter, but it would be just as delicious with my Gorgonzola Butter…..

I served Baked Sweet Potato Fries with my steaks {recipe coming soon} but these Baked Potato Wedges would also make an excellent choice…..

If you make these Pub-Style Steaks, you have to come back and tell me what you think. 🙂

Enjoy!!

Pub-Style Steak

Print recipe

• Print with main photo
• Print text only

Serves	2
Prep time	5 minutes
Cook time	15 minutes
Total time	20 minutes
Meal type	Main Course

Pub-Style Steak with caramelized shallots and roasted garlic, goat cheese, and chives butter - Delicious!!

Ingredients

• 1 cup dark lager beer (I used Amber Bock)
• 2 Tablespoons Worcestershire sauce
• 2 Tablespoons brown sugar
• 2 Eight ounce grass-fed, New York strip steaks
• 2 Tablespoons olive oil (divided)
• 1 Large shallot (thinly sliced)
• 2 Tablespoons unsalted butter
• 2 Tablespoons roasted garlic, goat cheese, and chive compound butter*

Directions

For the Marinade:

In a large bowl, combine beer, Worcestershire sauce, and brown sugar.

Add the steaks, turn over and cover with plastic wrap. Marinate for one hour on the counter OR place in the refrigerator for a few hours until ready to use. Turn steak occasionally.

Remove steaks from the marinade, reserve the marinade. Pat steaks dry with paper towels, and season with salt and pepper.

Heat one Tablespoon of olive oil in a large skillet over medium heat until hot, about one minute.

Place steaks in the hot skillet and cook for four to five minutes {depending on thickness}. Flip over and cook for an additional four to five minutes for medium-rare {145 degrees}.

Remove steaks from skillet and place on a plate. Cover with aluminium foil and allow to rest.

Add remaining Tablespoon of olive oil to the skillet. Add the shallot and cook until softened, one to two minutes.

Pour the reserved marinade into the skillet. Cook, stirring to removed cooked bits off the bottom of the skillet for six to eight minutes, until sauce is reduced by half.

Add the butter, stirring occasionally until melted and sauce is shiny. Remove from heat.

Spoon sauce over each steak and top with compound butter.

Note

*Roasted Garlic, Goat Cheese, and Chive Compound Butter

This recipe will be partying at these link parties!