Can You Marinate Beef in Beer

March 13, 2021

Last Updated on March 13, 2021 by

Add some flavor to your dinner with this tasty beer marinated steak. Quick and easy to make and reversed seared for an extra tender and delicious bite.

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I know that you guys are just going to love this beer marinated steak! Full of flavor, it's wonderfully juicy and every bite is hands down delicious.

Like my coffee marinated steak, this beef is reversed seared, which sounds fancy, but I promise you it's super easy!

The beer marinade for the steak is pretty simple, and takes minutes to whip up and it add so much flavor. When the steak is fried, the sugars caramelize to form an awesome crust...delicious!

Simple enough to enjoy for an easy dinner, but fancy enough to serve to guests.

If you are looking for more steak recipes, be sure to check out my steak and stilton pie and steak salad.

Why reverse sear steak?

Whenever I have a thick steak, reverse searing is my go to method for cooking it. The results are always perfect and it's a pretty fool proof way for serving the steak exactly how you like it.

• The meat cooks evenly all the way through as it's cooked in the oven first on a low temperature. When placed into a skillet on a high heat, the meat will cook less evenly.
• The outside of the steak browns much more deeply, which means more flavor, and that is obviously not a bad thing!
• The meat is more tender as it is cooked slowly at first, allowing the proteins to slowly break down.
• You have much more control of how you want the steak to be cooked, whether rare, medium or well done (the right answer is medium rare!). Because the steak slowly comes up to temperature, you have a bigger window of time to catch it at just the right temperature. Be sure to use an instant read thermometer to cook your steak perfectly!

How to make beer marinated steak

Be sure to scroll down for the full recipe!

• Marinated the steak (photo 1).
• Place the steak in the oven (photo 2).
• Cook until it reaches the temperature required (photo 3).
• Fry on both sides in a hot skillet to brown (photo 4).

Frequently Asked Questions

What's the best beer to use?

I used a porter for this beer marinade, they tend to be a little sweeter and fruiter than stouts, but still have a malty flavor to them. Stout will also work well or a dark ale. These will give the richest and deepest flavors, but a larger will do the job if that's what you have to hand.

What's the best steak to use?

If you are reverse searing this beer marinated steak (which I highly recommend!) then you will want to use a thick cut that is at least 1 to 1.5 inches thick. I used a beef rib steak cap, but cuts like sirloin or rib eye will work great too.

You can also use this beer marinade for thinner pieces of steak and just cook it in a skillet as normal.

Cooking temperature for steak

Use an instant read thermometer while your steak is in the oven to check that it is at exactly the right temperature before you sear it in the hot pan. The internal temperature of the steak should be at the following temperatures depending on the doneness you like:

Medium Rare	90-95F (32-35c)
Medium	100-105F (38-41c)
Medium Well	120-125F (49-52c)
Well Done	155F (68c) and up.

Recipe Notes and Tips

• Marinate the steak for between 2 and 8 hours for the best flavor. You can marinate it for less time if you are in a rush, but the flavors won't be as pronounced.
• Let the steak come up to room temperaturebefore placing it in the oven.
• When you sear the steak, have thepan as hot as you can to get those perfect crispy bits. Start heating the pan just before you take the steak out of the oven so it's hot when you are ready to sear.
• Let the steak rest for at least 10 minutes before serving to let the juices redistribute.

More Beef Recipes

• Goats Cheese and Beef Pasta
• Ground Beef Quesadillas
• Steak Tartare
• Chili Beef Enchiladas

I love hearing from you!! If you have tried this beer marinated steak, be sure to scroll down, give it a star rating and let me know what you thought!

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• 1 thick steak (or two smaller thick steaks) around 14 oz / 400g in total
• 2 cloves garlic minced
• 2 tbsp brown sugar
• 1 can beer I used a porter, but a strong ale or stout would also work well (14.8oz / 437ml)
• 3 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• juice of one lime
• ½ teaspoon Black pepper

• Combine the garlic, brown sugar, beer, oil, Worcestershire sauce, lime juice and black pepper in a large bowl or container.

• Place the steak in the marinade. Cover and place in the fridge for at least 2 hours.

• Pre heat the oven to 275F / 135c.

• Place the steak in a small baking tin and place in the oven for 15 to 20 minutes. For medium rare, the steak should register at 90-95F / 32-35c. Once done, remove the steak from the oven.

• Add a tablespoon of oil to a pan with the butter and place on a high heat.

• Once hot, place the steak in the pan. Cook on one side for 2 minutes.

• Flip the steak over and cook for another 2 minutes whilst basting the top side of the steak with the fat in the pan.

• Remove the steak, let rest for 10 minutes before carving and serving.

• Let the steak come up to room temperature before placing it in the oven.
• When you sear the steak, have the pan as hot as you can to get those perfect crispy bits.
• Let the steak rest for at least 10 minutes before serving to let the juices redistribute.
• Nutritional values are based on one of two servings and are an estimate only.

Calories: 720 kcal | Carbohydrates: 18 g | Protein: 41 g | Fat: 53 g | Saturated Fat: 21 g | Trans Fat: 1 g | Cholesterol: 151 mg | Sodium: 293 mg | Potassium: 669 mg | Fiber: 1 g | Sugar: 13 g | Vitamin A: 397 IU | Vitamin C: 7 mg | Calcium: 48 mg | Iron: 4 mg

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