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Started By
Message
Pan sauce for steak...with beer?
Posted on 7/23/13 at 12:15 pm
Posted on 7/23/13 at 12:15 pm
I've done red wine reductions before but now looking to incorporate some brew into a pan sauce for a steak. Would most likely use a dark ale, probably a stout. Also would want mushrooms as well. I'm thinking using the cast iron method for cooking the steak, then just sauteing the shrooms in the drippings and reducing the stout to make a sauce.
This method the best way to go about?
This method the best way to go about?
7
Posted on 7/23/13 at 12:17 pm to Dav
Maybe a bourbon barrel aged stout?
Posted on 7/23/13 at 12:19 pm to Dav
Not sure. I'm not a big sauce with my steak kind of guy, but if its good, report back 
Posted on 7/23/13 at 12:22 pm to Dav
Sounds good to me! Good call on the shallots BO.
Posted on 7/23/13 at 12:31 pm to BlackenedOut
quote:
Maybe a touch of shallots.
Good idea. Shallot and shrooms.
Posted on 7/23/13 at 12:36 pm to Dav
I would deglaze the pan after steaks were cooked, add shrooms and a porter or stout and beef broth. Let it reduce until desired thickness. Also shallots as someone mentioned
Posted on 7/23/13 at 12:42 pm to Dav
Try some fresh herbs, just a little for some more flavor. Maybe marjorum or oregano. Perhaps a bay leaf
Posted on 7/23/13 at 12:49 pm to Dav
benningan's used to have a steak sauce made w/ Guiness. it was awesome. i've never tried to make, but sounds like what you want.
Posted on 7/23/13 at 12:56 pm to mchias1
Just to let you know that shite came in a bag.
It was good though
Posted on 7/23/13 at 12:59 pm to B&TCoonhound
quote:
I would deglaze the pan after steaks were cooked, add shrooms and a porter or stout and beef broth. Let it reduce until desired thickness. Also shallots as someone mentioned
Is the broth necessary?
Posted on 7/24/13 at 11:15 am to Dav
quote:
Is the broth necessary?
Not necessary, but I use it because it gives it good flavor and color. Unless you have a demi glace to reduce with, I would reduce with beef broth.
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