Pub-Style Steak with caramelized shallots and roasted garlic, goat cheese, and chives butter on a white plate with sweet potato fries on the side
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Pub-Style Steak

Celebrate your next special occasion with a Pub-Style Steak topped with caramelized shallots-lager sauce and roasted garlic, goat cheese, and chive butter!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: steak, date, dinner for two, recipe, butter, lager, beer, sauce
Servings: 2 Servings
Calories: 826kcal
Author: Lisa Johnson

Ingredients

  • 1 cup dark lager beer I used Amber Bock
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons brown sugar
  • 1 pound grass-fed, New York strip steaks 2) 8 ounce
  • 2 Tablespoons olive oil divided
  • 1 large shallot thinly sliced
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons roasted garlic goat cheese, and chive compound butter*

Instructions

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.

To cook the Steaks:

  • 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.

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!
  • Actual serving size would be one steak for two people, but it wouldn't have been as impressive and they are sold in a two pack.

Nutrition

Calories: 826kcal | Carbohydrates: 24g | Protein: 47g | Fat: 57g | Saturated Fat: 23g | Cholesterol: 168mg | Sodium: 297mg | Potassium: 849mg | Sugar: 14g | Vitamin A: 385IU | Vitamin C: 5.7mg | Calcium: 59mg | Iron: 5.1mg