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December 12, 2007 / Tony

Ribeye Steaks with Scottish Ale Reduction

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Don’t have much to say about this recipe.  I had some Granite City Food and Brewery Scottish Ale beer in my fridge and a New York Strip steak and I wanted to use them together.  The steak was fine and the sauce was too, I suppose.  It had a nice sweetness from the beer but, and I rarely say this, it seemed a bit salty for my taste.  I almost think I would cut out the soy sauce the next time and perhpas add some beef broth for additional richness.  But, it really wasn’t bad at all.  Here’s the recipe:

Ribeye Steaks with Scottish Ale Reduction

1 rib eye steak (12 ounces)

4 ounces Scottish Ale style beer at room temperature

1 shallot, minced

1 ounce soy sauce

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

Kosher salt and pepper to taste

Vegetable oil

Season the steak liberally with salt and pepper on both sides.  Heat a saute pan over medium high heat (cast iron would be fine).  Put about a tablespoon of oil in the pan and let it heat till it just begins to smoke.  Place the steak in the pan and cook until your desired doneness.  Only flip it once, however, and don’t move it around while cooking.  Meanwhile, mix beer, soy sauce, Worchestershire sauce, and dijon mustard in a small bowl.  When done, remove the steak and tent with aluminum foil.  Place the shallots in the pan and let them cook for about a minute.  Add the beer mixture and let reduce until it is almost syrupy.  Spoon the sauce over the steak and serve. 

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2 Comments

Leave a Comment
  1. Anonymous / Dec 13 2007 3:59 pm

    glad to see your use of Granite City Ale, way to represent!
    If I dare ate meat, I would give it a try.

  2. Mike / Dec 10 2008 2:24 am

    Tony, we should recreate this again this year, allowing for your modifications dropping the salt factor… Mmm… Scottish Ale!

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