You Had Me at Beer Butter


My BFF sent me a picture of this recipe today. It is from Better Homes and Gardens magazine.

Stout-Soaked Porterhouse with Beer Butter


1 Porterhouse steak, 1-inch thick (about 1 1/4 lb.)
1 12 ounce bottle stout beer
1 T Dijon-style mustard
1 T Worcestershire sauce
2 t dried tarragon, crushed
1/2 t salt
1/2 t ground black pepper
1 shallot, finely chopped
2 t olive oil
1/2 c butter, softened


1. Place steak in a self-sealing plastic bag set in a shallow dish. Set aside 2 T beer; in a small bowl combine remaining beer, mustard, Worcestershire, 1 t of the tarragon, the salt, and pepper. Pour beer mixture over steak in bag. Marinate in the refrigerator for 4 to 6 hours, turning occasionally.
2. Meanwhile, in a small skillet over medium heat, cook shallot in hot oil 5 minutes or until tender. Stir in reserved 2 T beer. Remove from heat. Cool 10 minutes. In a small bowl combine softened butter, shallot mixture, and remaining 1 t tarragon. Transfer to waxed paper; shape into a log. Wrap and freeze.
3. Preheat broiler. Drain steak; reserve marinade. Season steak with additional salt and pepper. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat to desired doneness, turning once, broiling 12 to 15 minutes for medium rare (145 deg F) or 15 to 20 minutes for medium (160 deg F). Transfer to platter. Tent with foil and let stand 5 minutes.
4. Place reserved marinade in a small saucepan. Bring to boiling. Reduce heat to medium and simmer, uncovered, 15 minutes (Do not overcook; marinade can become bitter).
5. To serve, slice steak into portions. Drizzle with some of the marinade reduction, and top each with a slice of frozen butter. Makes 2 to 3 servings.

I fully intend on testing out this recipe with a few modifications. First, a good porterhouse steak is hard to come by, so I’ll most likely substitute either ribeye or NY strip for the steak. Second, I only grill steak, never broil. And finally, I prefer my steaks somewhere between blue and medium-rare, depending on the cut.

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