Grilling ribeye steak with Guiness stout marinade and sauce...
Grilling Ribeye Steak - Guinness Stout MarinatedThis is a great recipe for those who love stout beer. I suppose this could be "Guy Food" but everyone loves it. At my family’s restaurant in San Francisco,Lehr's Greenhouse, we had a great beer list with a wide range of beers from San Francisco’s Anchor Steam to Guinness and around 30 others in between. We also did our own dry aging of our beef, so when I ran this as a special from time to time and it sold great. When you are in the mood for a great steak and brew, check this out!4 servings 4 Rib Eye Steaks (choice or better) 10 to 12 ounces each. I really like Buffalo Rib Eyes and they work great for this recipe! New York Steaks are also great with this. Guinness Marinade - Sauce 2 Shallots quartered 8 Garlic cloves quartered 6 Rosemary sprigs 2 teaspoons freshly ground black pepper 2 tsp ancho chile powder 1 ˝ cans Guinness Stout beer (save the other ˝ can for the sauce preparation) 2 tablespoon unsalted butter cold Marinate steaks for three hours. Remove steaks from marinade and save the marinade. Place marinade in a sauce pan, add the reserved ˝ can of Guinness bring to a simmer. Cook/reduce the sauce until the volume reduced by 75%. Remove the rosemary sprigs. Turn off heat. Using a whisk, whip in the cold butter in the sauce a little bit at a time until incorporated. This technique give is a richness and nice shine. Adjust salt and pepper, keep in a warm spot. Prepare your grill nice and hot, if using a charcoal grill, have a indirect heat area available to get away from the flare ups. Cook your steaks to the desired degree of doneness. Remove the steaks and place on warmed plates. Top with the Guinness sauce and done. I like this with some nice grilled potatoes. Serve this with Guinness Stout or a nice full flavored beer.
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