Beer-Marinated Steaks With Peppercorn Sauce Recipe

Name: Beer-Marinated Steaks With Peppercorn Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 12 ounce top loin (New York Strip) steaks; 1 12 ounce bottle of dark beer; 1/2 cup (packed) dark brown sugar; 5 tablespoons minced red onion; 6 garlic cloves,; 2 tablespoons worcestershire sauce; 2 tablespoons whole grain mustard; 2 tablespoons olive oil; 1 tablespoon minced peeled fresh ginger; 1/2 teaspoon hot pepper sauce; 1/2 cup white wine; 1 shallot, finely chopped; 2 tablespoons coarsely crushed foour peppercorn mix (a blend of black, white, pink and green peppercorns found in the spice section of many supermarkets); 1 3/4 cup chicken stock or canned low salt chicken broth; 1 3/4 cup beef stock or canned beef broth; 1/2 cup whipping cream

Servings: persons

6 12 ounce top loin (New York Strip) steaks
1 12 ounce bottle of dark beer
1/2 cup (packed) dark brown sugar
5 tablespoons minced red onion
6 garlic cloves,
2 tablespoons worcestershire sauce
2 tablespoons whole grain mustard
2 tablespoons olive oil
1 tablespoon minced peeled fresh ginger
1/2 teaspoon hot pepper sauce
1/2 cup white wine
1 shallot, finely chopped
2 tablespoons coarsely crushed foour peppercorn mix (a blend of black, white, pink and green peppercorns found in the spice section of many supermarkets)
1 3/4 cup chicken stock or canned low salt chicken broth
1 3/4 cup beef stock or canned beef broth
1/2 cup whipping cream

1
Place steaks in a single layer in a glass baking dish. Whisk beer, sugar, lime juice, onion, garlic. Worcestershire sauce, mustard, oil, ginger and hot pepper sauce in a large bowl to blend. Pour marinade over steaks in baking dish. Cover tightly with plkastic wrap and refrigerate overnight.
2
Bring white wine, chopped shallot and crushed peppercorns to boil in heavy medium saucepan, simmer until mixture is reduced by half, about 5 minutes. Add chicken stock and beef stock and boil until reduced to 2 cups, about 25 minutes. Add whipping cream and cookuntil sauce coats spoon about 6 minutes.
3
Prepare barbecue (medium high heat) Remove steaks frommarinade and grill to desired doness, about 4 minutes per side for medium-rare. Transfer steaks to plate. Meanwhile bring peppercorn sauce to simmer. Drizzle sauce over steaks

1107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 12 ounce top loin (New York Strip) steaks, 1 12 ounce bottle of dark beer, 1/2 cup (packed) dark brown sugar, 5 tablespoons minced red onion, and more.

Yes, Beer-Marinated Steaks With Peppercorn Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beer-Marinated Steaks With Peppercorn Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions