Steak Lover’s Cookbook by William Rice

Author:William Rice
Language: eng
Format: epub
Publisher: Workman Publishing
Published: 2013-12-14T16:00:00+00:00

GRILLED BEAUTY STEAK

WITH DARK BEER SAUCE

New York chef Larry Forgione developed this steak sauce for an uptown cut of beef—tenderloin—to be served at his An American Place restaurant. I find this very flavorful marinade and resulting sauce to be just right for a less expensive downtown cut from the chuck. I think you will agree. Serve with noodles or rice and beer or a fruity Italian red wine such as Barbera.

12 ounces dark beer

1½ cups beef broth

1 can (14½ ounces) diced tomatoes, drained

¼ cup chopped fresh flat-leaf parsley leaves

1 teaspoon chopped fresh thyme leaves or ½ teaspoon dried thyme

1 bay leaf

1 teaspoon Worcestershire sauce

5 drops of hot pepper sauce, preferably Tabasco

½ teaspoon freshly ground black pepper

½ teaspoon salt

4 chuck eye beauty steaks, (about 8 ounces each), cut ¾ inch thick

3 tablespoons vegetable oil

Salt and freshly ground black pepper, to taste

4 tablespoons (½ stick) unsalted butter, at room temperature

1. Combine the beer, broth, tomatoes, parsley, thyme, bay leaf, Worcestershire, pepper sauce, black pepper, and salt in a nonreactive dish large enough to hold the steaks in a single layer. Stir to mix. Place the steaks in the marinade, cover, and refrigerate for 3 to 6 hours, turning the meat once.

2. Prepare coals for grilling.

3. Remove the steaks from the marinade and pat dry. Pour the marinade into a medium saucepan, bring to a boil, and simmer and reduce the liquid to 2 cups, 15 to 20 minutes.

4. Rub the steaks with a little vegetable oil and salt and pepper. Grill the steaks until seared and well-crusted on one side, about 4 minutes. Turn and cook 4 minutes more for medium-rare or 5 minutes for medium. Remove from the grill to a cutting board.

5. To finish the sauce, remove the bay leaf from reduced marinade. Stir in the softened butter, 1 tablespoon at a time, over low heat, stirring constantly until the butter is completely incorporated into the sauce.

6. Cut each steak into slices, then spoon ¼ cup of the sauce onto each of 4 warm plates. Arrange slices of steak on top of the sauce and serve at once. Alternatively, serve the steaks uncut and spoon the sauce over them.

SERVES 4

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