For the main course this Super Bowl season, we recommend a carnivorous classic—rib-eye steak, from The Steak-Lover’s Cookbook by William Rice. Top it off with a simple mustard and beer sauce, add some thick-cut onion rings on the side, and you’ll have a very happy crowd (no matter which team they’re rooting for).
Pangrilled Rib-Eye Steak with Mustard-Beer Sauce
This recipe illustrates how different cuts respond best to different methods of cooking. The tougher chuck steak might be cooked in beer in the manner of a stew. The rib-eye, on the other hand, is marinated in beer, garlic, and parsley to gain flavor, not tenderness. Tenderness is a rib-eye’s middle name. This steak is then grilled quickly and served with a lively sauce made from sweet-hot mustard and a reduction of the marinade.
Serves 1 or 2
- 1 rib-eye steak (about 12 ounces), cut 1 inch thick
- 2 tablespoons chopped garlic
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- ½ teaspoon freshly ground black pepper
- 1 bottle (12 ounces) beer or ale, or more as needed
- Vegetable oil, preferably corn
- ¼ cup low-sodium chicken broth
- Salt, to taste
- 2 teaspoons sweet-hot mustard, preferably Inglehoffer
1. Pat the steak dry. Combine the garlic, parsley, pepper, and the bottle of beer in a pan or bowl in which the steak will fit tightly. (I use an 8½-inch loaf pan.) Place the steak in the marinade and add additional beer, if needed, to completely cover the steak. Cover the container with plastic wrap and refrigerate for 4 to 8 hours.
2. Remove the steak from the marinade and pat dry. Coat lightly with 1 tablespoon oil.
3. Strain the marinade into a skillet and add the chicken broth. Bring the liquid to a boil over high heat and reduce to ⅓ cup, about 15 minutes. (Be alert. The carbonation still in the beer will cause it to boil up. Remove the pan from the heat and stir the liquid down before it boils over.)
4. When ready to cook, lightly oil a ridged grill pan or a cast-iron frying pan and heat it over medium-high heat until very hot. Place the steak in the pan and cook it until seared and nicely browned, about 4 minutes. Turn the steak, season the browned side with salt, and cook for 4 minutes more for medium-rare or 5 minutes more for medium.
5. Meanwhile, stir the mustard into the reduced broth and simmer, stirring often, until it thickens. Season with salt. Make a puddle of sauce on 1 or 2 warm serving plates. Serve the steak as it is or cut it into ½-inch-thick slices and place on top of the sauce.
From the exhaustively researched cookbook that gives you foolproof techniques for executing the authentic Steak au Poivre, the mighty Porterhouse, the famous Fiorentina, and much, much more. This month only—save $11!