Celebrate your next special occasion with a Pub-Style Steak topped with caramelized shallots-lager sauce and roasted garlic, goat cheese, and chive butter!
2tablespoonsroasted 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 {125 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 1.5-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.