Easy steak in brown ale sauce

I’ve been extremely busy with work lately, and haven’t had as much time to experiment in the kitchen as I’d like. I’ve mostly just been sticking to my tried and true favorites. But tonight I decided to try something new again.

We had some beautiful grass-fed flat-iron steaks from Amish country, and I thawed them out in the refrigerator today. With simple seasoning, a few pads of butter and a bottle of Bell’s Best Brown Ale (any brown ale would do well), the steaks turned out fantastic, with a rich flavor that would be a great compliment to a nice hearty starch, like the garlic-ricotta mashed potatoes I made tonight. (I apologize for the poor quality of the photo — all I had was my iPhone).

Here’s what you’ll need for two people:

  • Two steaks of your favorite cut
  • 6 Tablespoons of butter (you could swap out four of the tablespoons with olive oil, if you’d like)
  • Salt and pepper, and any steak seasoning you like
  • A standard bottle of brown ale (the richer the better). I used Bell’s Best Brown Ale, which is a local Michigan beer

Here’s what to do:

  • Season the steak well on both sides. Meanwhile, heat up 4 Tablespoons of butter in a frying pan.
  • Cook the steak to your desired temperature, turning once.
  • Rest the steak on a hot plate or in aluminum foil.
  • Pour the bottle of beer into your hot pan, scraping up the brown bits on the bottom. Bring the beer to a boil, and reduce by half.
  • Turn down the heat to low and add in the remaining 2 Tablespoons of butter. Mix well. The sauce will thicken slightly.
  • Place the steaks back in the pan, turning to coat.
  • Serve and enjoy.

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  2. Panko-breaded chicken breast with honey-mustard sauce
  3. Grown-up chicken fingers and hot sauce
  4. Sweet corn with pea shoots
  5. Alton Brown facts

About the Author

Owner of a graphic design firm specializing in magazine design and wannabe chef. Former resident of Belgium, the United Kingdom and...North Dakota.