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
Units
Scale
Marinade
- 12 ounce beer
- 1 tablespoon oil
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1/3 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, 3/4 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 3/4 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 1/4 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