Prep Time: 20 minutes
12 ounces stout (or other dark beer)
1/4 cup Worcestershire sauce
1 Tbsp Tabasco
4 boneless strip steaks (about 2 pounds), trimmed of fat
3 Tbsp finely-ground espresso or coffee
1 Tbsp pure chile powder
1 tsp ground cumin
1 tsp sugar
1/2 tsp cayenne, or more to taste
1 tsp salt
1/2 tsp ground black pepper
1. Mix together stout, Worcestershire and Tabasco in large sealable container. Place steaks in container, cover, and chill in refrigerator overnight or for at least six hours.
2. Then mix remaining ingredients in small bowl. Remove steak from marinade and discard marinade. Pat steaks dry with paper towels, then scatter spice mix over steaks, patting it in with your fingers.
3. Heat grill to high and let rack get good and hot. Brush and oil rack, then grill steaks until darkly crusted and done the way you like, about 3 minutes per side for medium-rare (about 145°F on an instant-read thermometer), or 4 to 5 minutes per side for medium (about 160°F on an instant-read thermometer).
4. Let meat rest off heat 5 minutes to redistribute juices before cutting into them. Top each steak with a little butter to finish them off. Enjoy!
Editor’s note: Taste Publications has long been a proponent of cooking with beer. Some years ago your editor created a Cooking with Guinness contest to see if that historical benchmark for stouts would be tractable enough not to overpower most foods. A reminiscence from one of those contests is included here.
Another stout reminiscence—a visit to the Guinness Brewery at St. James Gate is available here.
Thanks to the ever-expanding craft beer scene in America, there are now many options in this category of stouts. Taste Washington Travel sought out a Washington-based stout to use in this recipe and found one that comes well-recommended and has a coffee connection, as well. Moonshot Brewing is a new operation in Kennewick (one of the Tri-Cities). It is both a brewery and brewpub. General Manager Hilary Bird tells us that their Storm Cloud Stout is in the dry Irish style and is brewed with South American malts and South American coffee beans sourced from Rockabilly Roasters (also in Kennewick). Storm Cloud’s brewer, Ryan Wattenbarger, reports that his stout comes in at a relatively modest 4.8% alcohol.