Beer Marinated Steak is a new flavor sensation for many who have never cooked with beer. It adds a tender texture to any cut of steak, guaranteed juiciness and depending on the variety of beer, adds a light malty flavor.
We are a family of steak lovers. Air Fried, Pan fried or grilled, but especially marinated. This beer marinade recipe was created out of a curiosity for using an ingredient I had leftover from a party we had. I've used wine plenty of times but never beer. As a matter of fact, I don't like beer. My husband enjoys many different types so I was relying on his best taste-tester judgement. Well, he loved the marinade and I even had to admit it was delicious and a definite repeat recipe!
Why is beer delicious in a marinade?
The components of a great marinade are acid, salt, oil, herbs and a sweetener. In most of my marinades, I've used either vinegar, lemon, lime juice and sometimes wine for the acid part. Beer helps to tenderize the meat and adds a sweet and nutty, malty balance to the other flavors. I think you will be pleasantly surprised about how the beer adds a complexity to the marinade without it overpowering the flavor.
Ingredients
You need the following ingredients to make Seared Steak Marinated in Beer:
Substitutions
Beer: We used a brand called Landshark which is a lager beer. It is a pale amber with a clean, crisp taste. Lagers have a subtle malty flavor which means it doesn't really stand out very strongly in the marinade. If you'd like a deeper flavor, use an Imperial IPA, a stout, porter or a dark or scotch ale.
Steak: This recipe uses boneless ribeye steaks. They are more expensive and I only buy when on sale. A similar cut to use might be a top sirloin, a bit leaner but still a good choice.
Sweet Chili Sauce: This adds a touch of sweetness to balance the other flavors. I use the G Hughes brand because it has no sugar added. Feel free to use any brand or make your own by mixing chili sauce with some sugar. Taste it before adding to the marinade and adjust as needed.
How to make Beer Marinated Steak
Step 1: Combine ingredients for marinade.
Step 2: Place steaks in large dish and pour marinade over the beef. Store in refrigerator for about 2 hours. When ready to cook, remove steaks, pat very dry with paper towels, discard the marinade.
Step 3: Heat oil and butter in large skillet. Brown each side at least 4 minutes per side. Test with meat thermometer for your preferred doneness. Let rest 5 minutes before slicing.
Can you reuse the marinade from the steak?
While some have stated it is safe as long as you bring to a boil first, I have never reused my marinade. I want to avoid any bacteria from cross-contamination and keep it simple. I've always believed 'better safe than sorry'.
My suggestion is if you want to use the marinade as a sauce, make an extra amount that is separate from the steak.
How long is too long to marinate steak?
1-2 hours works well for this recipe and for most steaks that are at least ¾ inch thich. If you are using a tougher cut of beef such as a London Broil, Top Round or Chuck Roast, while they are flavorful but may need two hours. Because beer is so acidic, you should not need longer than 2 hours or it could actually change the texture of the beef to become mushy and the absorbed beer flavor might overpower the rest of the marinade.
Recipe Tips
- These ribeyes are about ¾ inch thick. If yours are thinner, marinate them less time to avoid the steaks getting mushy. And always use a meat thermometer to check for proper doneness.
- Taste the marinade before adding the steak. Adjust for seasoning and sweetness.
- You can poke some holes in the steak so that the marinade gets absorbed into the beef.
- Always dry off the beef before you pan fry or grill. Wet meat will not get seared and brown. That crust on the outside locks in the juices and flavor!
What to serve with Beer Marinated Steak?
I usually serve a baked potato for my husband with sour cream and chives. I don't eat potatoes, rice or noodles since I try to stay on the lower carb end of nutrition.
Some of our favorite vegetables that will cook quickly in a skillet on the stove:
- Charred Broccoli
- Blackened Green Beans
- Pan Seared Asparagus
- Brussels Sprouts
- Pan Fried Yellow Squash
I love to have a salad with my meals. My 3 favorites are: Classic House Salad, Butter Lettuce Salad or Red Leaf Salad.
If you tried this recipe and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!!
Nutrition is an estimate from Nutrifox.com.
Beer Marinated Steak
- Prep Time: 5 minutes
- Marinate: 2 hours
- Cook Time: 8 minutes
- Total Time: 2 hours 13 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Description
Beer Marinated Steak is a new flavor sensation for many who have never cooked with beer. It adds a tender texture to any cut of steak, guaranteed juiciness and depending on the variety of beer, adds a light malty flavor.
Ingredients
Marinade
- 12 ounce beer
- 1 tablespoon oil
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- ⅓ cup sweet chili sauce, sugar free or regular
- 2 teaspoons steak seasoning
- 2 teaspoons minced garlic or 1 teaspoon garlic powder
- 3 ribeye steaks, totaling approximately 2 pounds, ¾ inch thick*
- 1 tablespoon oil
- 1 tablespoon butter
Instructions
- Combine ingredients for marinade. Pour into large glass or ceramic casserole dish. Or use a food-safe plastic bag.
- Add steaks to the marinade, cover if necessary and store in refrigerator for 1-2 hours.
- Remove steaks and pat very dry with paper towels. Discard marinade.
- Heat a large skillet, preferably a cast iron skillet, over medium heat. Add butter and oil. Swirl to cover bottom of pan.
- Add steaks to skillet. If they don't all fit without touching or overlapping, use two skillets or cook in 2 batches.*
- Let one side of the steaks sear for at least 4 minutes so that they become deep golden brown on the bottom. Flip the steak over and continue cooking another 4-5 minutes or until meat thermometer registers at least 125°F for rare, 135-145 for medium rare-medium and 150-160°F for well done.
- Remove to platter. Let steak rest for 5 minutes to allow juices to settle in the meat before slicing.
Notes
- These ribeyes are about ¾ inch thick. If yours are thinner, marinate them less time to avoid the steaks getting mushy. And always use a meat thermometer to check for proper doneness.
- Taste the marinade before adding the steak. Adjust for seasoning and sweetness.
- You can poke some holes in the steak so that the marinade gets absorbed into the beef.
- Always dry off the beef before you pan fry or grill. Wet meat will not get seared and brown. That crust on the outside locks in the juices and flavor!
- Store leftovers in a covered container in the refrigerator for up to 3 days. Leftover steak makes a great sandwich or addition to a salad or wrap. Or reheat in a skillet on low just until hot. You can freeze leftovers in an airtight container for up to 3 months. Defrost overnight in the refrigerator and use within 1-2 days.
- ***Please note all but ¼ cup of the marinade was left in the dish after marinating. I made some adjustments in the nutrition calculation to account for that.
Nutrition
- Serving Size: 4 ounces
- Calories: 235
- Sugar: 2g
- Sodium: 506mg
- Fat: 13.6g
- Carbohydrates: 3.2g
- Protein: 25g
- Cholesterol: 62.1mg
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