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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
Beer Butter
1 lb unsalted butter, at room temperature
3/4 cup Budweiser
Juice of 1 lemon
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh thyme
1/4 cup chopped fresh marjoram
1/4 cup chopped fresh oregano
1/2 cup chopped fresh flat-leaf parsley
2 shallots, minced
3 cloves garlic, minced
1 tbsp salt
1 tsp freshly ground black pepper
2 cups beechwood or applewood chips
2 (12 oz) bottles Budweiser
1 1/2 lbs sirloin steak (about 2 inches thick), trimmed of excess fat
2 tsp olive oil
Salt and freshly ground black pepper
To prepare the butter, in a bowl, using an electric mixer set on medium speed, beat the butter until softened. Add the 3/4 cup of beer, lemon juice, herbs, shallots, garlic, salt, and pepper and beat until the mixture is smooth and well blended. Makes 1 or 2 servings
Place the wood chips in a small bowl and add 1 bottle of the beer. Soak for at least 1/2 hour. Meanwhile, prepare a grill for cooking over high heat. First, oil the grill rack. If using a charcoal grill, prepare a solid bed of hot coals. If using a gas grill, preheat to high (you can hold your hand 1 to 2 inches above grill level only 2 to 3 seconds). Drain the wood chips and place in the metal smoking box or in a foil pan directly on the heat in the corner for a gas grill, or scatter them over the coals if using a charcoal grill.
Brush the steak on all 4 sides with the olive oil and season generously with salt and pepper. Lay the steak on the grill rack. If using a gas grill, close the lid. Cook, turning once, until the meat is still slightly pink in the center for medium-rare (cut to test), about 5 minutes on each side. Turn the steak on its sides and grill just until the whole steak is marked. As the steak cooks, baste it occasionally with the remaining beer.
Transfer to a carving board or serving platter, tent loosely with foil, and let stand for about 10 minutes. Using a sharp knife, slice very thinly across the grain. Serve immediately with the beer butter.
Note: Serve the butter at room temperature for best flavor. Let the butter firm up a bit in the fridge and then shape into a log. Store, covered tightly, in the refrigerator for up to 7 days, or wrap tightly in plastic, place in a zip-top plastic freezer bag, and freeze for up to 1 month. When you are ready to use the butter, simply take it out of the freezer and cut off what you need. You can also serve this butter as a sauce on pasta, pieces of fish, beef, chicken, or whatever you like.
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BEECHWOOD-SMOKED ST. LOUIS STRIP
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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
Beer Butter
1 lb unsalted butter, at room temperature
3/4 cup Budweiser
Juice of 1 lemon
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh thyme
1/4 cup chopped fresh marjoram
1/4 cup chopped fresh oregano
1/2 cup chopped fresh flat-leaf parsley
2 shallots, minced
3 cloves garlic, minced
1 tbsp salt
1 tsp freshly ground black pepper
2 cups beechwood or applewood chips
2 (12 oz) bottles Budweiser
1 1/2 lbs sirloin steak (about 2 inches thick), trimmed of excess fat
2 tsp olive oil
Salt and freshly ground black pepper
To prepare the butter, in a bowl, using an electric mixer set on medium speed, beat the butter until softened. Add the 3/4 cup of beer, lemon juice, herbs, shallots, garlic, salt, and pepper and beat until the mixture is smooth and well blended. Makes 1 or 2 servings
Place the wood chips in a small bowl and add 1 bottle of the beer. Soak for at least 1/2 hour. Meanwhile, prepare a grill for cooking over high heat. First, oil the grill rack. If using a charcoal grill, prepare a solid bed of hot coals. If using a gas grill, preheat to high (you can hold your hand 1 to 2 inches above grill level only 2 to 3 seconds). Drain the wood chips and place in the metal smoking box or in a foil pan directly on the heat in the corner for a gas grill, or scatter them over the coals if using a charcoal grill.
Brush the steak on all 4 sides with the olive oil and season generously with salt and pepper. Lay the steak on the grill rack. If using a gas grill, close the lid. Cook, turning once, until the meat is still slightly pink in the center for medium-rare (cut to test), about 5 minutes on each side. Turn the steak on its sides and grill just until the whole steak is marked. As the steak cooks, baste it occasionally with the remaining beer.
Transfer to a carving board or serving platter, tent loosely with foil, and let stand for about 10 minutes. Using a sharp knife, slice very thinly across the grain. Serve immediately with the beer butter.
Note: Serve the butter at room temperature for best flavor. Let the butter firm up a bit in the fridge and then shape into a log. Store, covered tightly, in the refrigerator for up to 7 days, or wrap tightly in plastic, place in a zip-top plastic freezer bag, and freeze for up to 1 month. When you are ready to use the butter, simply take it out of the freezer and cut off what you need. You can also serve this butter as a sauce on pasta, pieces of fish, beef, chicken, or whatever you like.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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