Steak With Stout Pan Sauce Recipes

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JAVA CRUSTED NEW YORK STEAK WITH STOUT GLAZE



Java Crusted New York Steak with Stout Glaze image

Provided by Guy Fieri

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

1/2 cup medium grind Italian Roast coffee
1/2 cup black peppercorns, freshly cracked
1/4 cup packed dark brown sugar, plus 2 tablespoons
1/4 cup kosher salt
1/4 cup granulated garlic
11/2 tablespoons cayenne pepper
11/2 tablespoons paprika
4 (1 1/2 to 2-inch) thick New York strip steaks
2 tablespoons olive oil
16 ounces stout
2 tablespoons unsalted butter, room temperature

Steps:

  • Preheat oven to 425 degrees F.
  • Combine coffee, peppercorns, 1/4 cup brown sugar, salt, garlic, cayenne pepper and paprika in a small bowl. Press firmly onto steaks. Let steaks rest, covered, for 30 minutes at room temperature.
  • To cook, heat oil in a large saute pan until almost smoking. Add steaks and sear 2 to 3 minutes on each side. Do not overcrowd the pan. Use 2pans if needed. Remove steaks to a baking dish and finish cooking in the oven until desired doneness. Remove to a cutting board or platter and let rest 10 minutes before slicing.
  • Meanwhile, bring stout to a simmer in a small saucepan and reduce by about 1/3. Remove from the heat and whisk in the butter and 2 tablespoons brown sugar. After steaks have rested, pour any juices from the cutting board into the sauce, and serve with steaks.

PAN-SEARED STEAK WITH RED WINE SAUCE



Pan-Seared Steak With Red Wine Sauce image

You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, steaks and chops, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

Kosher salt, as needed
Freshly ground black pepper, as needed
1 1/2 pounds boneless steak, or 1 3/4 pounds bone-in steak (1 1/2 inches thick)
2 shallots
2 1/2 tablespoons unsalted butter
1/2 teaspoon neutral oil, such as grapeseed
2 tablespoons good brandy, preferably Cognac
1/3 cup dry red wine
1/3 cup beef or chicken stock, preferably homemade
1 tablespoon chopped chives
Watercress, for serving

Steps:

  • Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
  • Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
  • Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
  • Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams

CAESAR T-BONE STEAK WITH STOUT PAN SAUCE



Caesar T-Bone Steak with Stout Pan Sauce image

An anchovy and garlic rub adds big umami flavor and an almost dry-aged character to this juicy T-bone. Chopped Basket Ingredient: T-bone steaks

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

2 pounds fingerling or baby red potatoes
5 cloves garlic
3 fresh thyme sprigs
3 tablespoons extra-virgin olive oil
Kosher salt and finely ground black pepper
2 anchovy fillets
Two 1 1/4 pounds T-bone steaks, 1-inch thick
3 tablespoons unsalted butter
1 shallot, finely chopped
1 cup stout beer
2 tablespoons Worcestershire sauce
1/2 teaspoon hot sauce
1 teaspoon cornstarch

Steps:

  • Preheat the oven to 450 degrees F. Halve the potatoes and place on a baking sheet. Then smash 3 of the garlic cloves and toss them with the potatoes, thyme, oil, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast the potatoes until golden and tender, about 40 minutes.
  • Preheat the grill to high heat.
  • While potatoes roast, mash the remaining 2 garlic cloves with the anchovies and a large pinch of salt into a paste. Rub the paste all over the steaks, and then sprinkle each steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the steaks, turning occasionally, until grill marks appear, about 8 minutes for medium-rare. Let the steaks rest while making the sauce.
  • Heat 1 tablespoon of the butter in a medium saucepan over medium-high heat until hot. Stir in the shallots and cook until golden, about 3 minutes. Whisk in the beer, Worcestershire and hot sauce. Simmer until the liquid is reduced to half, about 4 minutes. Stir together the cornstarch and 2 teaspoons water and whisk into the simmering sauce until thickened, about 30 seconds. Remove the saucepan from the heat and whisk in the remaining 2 tablespoons butter, 1 tablespoon at a time. Season the sauce with 1/4 teaspoon salt and pepper to taste.
  • Slice the steaks and serve with the sauce and potatoes.

STEAK WITH STOUT PAN SAUCE



Steak with Stout Pan Sauce image

Provided by Bon Appétit Test Kitchen

Categories     Beer     Quick & Easy     Low Cal     Father's Day     Dinner     Steak     Soy Sauce     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 10

5 teaspoons dijon mustard, divided
2 12-ounce new york strip steaks
2 teaspoons olive oil, divided
1 tablespoon butter, room temperature
2 teaspoons all purpose flour
1 large garlic clove, pressed
1/2 cup low-salt beef broth
1/2 cup stout
1 tablespoon (packed) dark brown sugar
1 tablespoon soy sauce

Steps:

  • Spread 1 teaspoon mustard over steaks; sprinkle with salt and ground black pepper. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Cook meat about 4 minutes per side for medium-rare. Transfer to plate; tent with foil. Wipe out skillet.
  • Mash butter and flour in small bowl; set aside. Heat 1 teaspoon oil in same skillet over medium-high heat. Add garlic; sauté 15 to 20 seconds. Add broth; bring to boil. Whisk in stout, brown sugar, soy sauce, 3 teaspoons mustard, and butter mixture. Boil until reduced to 2/3 cup, 2 to 3 minutes.
  • Thinly slice steaks; divide among plates. Drizzle sauce over and serve.

PAN-SEARED STEAK WITH SAUCES



Pan-Seared Steak with Sauces image

This boneless strip steak recipe uses an unusual trick for infusing both the steak and sauce with extra flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 6

Two 8- to 10-ounce top loin boneless strip steaks, cut 1-inch thick, at room temperature
Coarse salt and freshly ground pepper
1 teaspoon unsalted butter
Mustard Cream Sauce
Red Wine-Shallot Sauce
Balsamic Vinegar Sauce

Steps:

  • Heat a 10-inch cast-iron skillet over high heat until very hot. Season steaks on both sides with salt and pepper. Add 1/2 teaspoon butter to one side of pan, and immediately place steak on top; repeat with remaining butter and steak. Do not move meat. Turn after 2 minutes, and cook until an instant-read thermometer reaches 125 degrees for medium-rare or 130 degrees for medium.
  • Transfer steaks to warmed plates to rest; reserve skillet for pan sauce, if desired.

STEAK WITH STOUT PAN SAUCE



Steak With Stout Pan Sauce image

We found this recipe from the January 2011 Bon Appetit to be easy for a weeknight and full of flavor. We served with Recipe #155018 155018, which we highly recommend.

Provided by Dr. Jenny

Categories     Steak

Time 19m

Yield 4 serving(s)

Number Of Ingredients 10

5 teaspoons Dijon mustard, divided
2 (12 ounce) New York strip steaks
2 teaspoons olive oil, divided
1 tablespoon butter, room temperature
2 teaspoons all-purpose flour
1 large garlic clove, pressed
1/2 cup low-salt beef broth
1/2 cup beer (Stout)
1 tablespoon packed dark brown sugar
1 tablespoon soy sauce

Steps:

  • Spread 1 tsp mustard over steaks; sprinkle with salt and ground black pepper. Heat 1 tsp oil in large nonstick skillet over medium-high heat. Cook meat about 4 minutes per side for medium rare. Transfer to plate; tent with foil. Wipe out skillet.
  • Mash butter and flour in small bowl; set aside. Heat 1 tsp oil in same skillet over medium high heat. Add garlic; saute 15 to 20 seconds. Add broth; bring to boil. Whisk in stout, brown sugar, soy sauce, 3 tsp mustard, and butter mixture. Boil until reduced to 2/3 cup, 2 to 3 minutes.
  • Thinly slice steaks; divide among plates. Drizzle sauce over and serve.

Nutrition Facts : Calories 473.9, Fat 31.8, SaturatedFat 12.8, Cholesterol 145.4, Sodium 550.1, Carbohydrate 6.3, Fiber 0.3, Sugar 3.5, Protein 36.5

PAN-SEARED STEAKS WITH SHALLOT SAUCE



Pan-Seared Steaks with Shallot Sauce image

Categories     Beef     Valentine's Day     Low Carb     Quick & Easy     Father's Day     Dinner     Meat     Steak     Winter     Anniversary     Shallot     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings; can be doubled

Number Of Ingredients 6

2 3/4-inch-thick top loin (New York strip) steaks
1/2 cup canned beef broth
3 tablespoons Sherry wine vinegar
1 shallot, finely chopped
1 1/2 tablespoons chilled butter
1/4 teaspoon dried tarragon

Steps:

  • Sprinkle steaks with salt and pepper. Heat medium skillet over medium-high heat. Add steaks and cook about 4 minutes per side for rare; transfer to plates. Add remaining ingredients to skillet. Boil until sauce thickens, scraping up any browned bits, about 3 minutes. Spoon sauce over steaks.

STOUT SKIRT STEAK



Stout Skirt Steak image

Skirt steak marinated in a combination of Guinness stout beer, hot sauce, and brown sugar. This produces a slightly sweet, juicy steak that will make your mouth water!

Provided by Boomdog02

Categories     Meat and Poultry Recipes     Beef     Steaks     Skirt Steak Recipes

Time 8h20m

Yield 4

Number Of Ingredients 7

1 (12 fluid ounce) bottle Irish stout beer (such as Guinness®)
¼ cup olive oil
⅓ cup red wine vinegar
3 tablespoons dark brown sugar
3 cloves garlic, chopped
1 tablespoon hot pepper sauce (such as Crystal ®)
2 pounds skirt steak, or more to taste

Steps:

  • Whisk beer, olive oil, vinegar, brown sugar, garlic, and hot sauce together in a glass or ceramic bowl until marinade is smooth. Add steak to marinade and turn to coat. Cover the bowl with a lid or plastic wrap and marinate in the refrigerator, 8 hours to overnight.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Remove steak from marinade and shake off any excess. Discard marinade.
  • Cook steak on the preheated grill, turning once, until steak starts to firm and is reddish-pink and juicy in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for 2 to 3 minutes before serving.

Nutrition Facts : Calories 466 calories, Carbohydrate 15.4 g, Cholesterol 71.5 mg, Fat 29.8 g, Fiber 0.1 g, Protein 27.4 g, SaturatedFat 8.7 g, Sodium 166.8 mg, Sugar 9.9 g

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