Other working titles: “Have Porter, Will Beef” and “Porter: It’s What’s for Dinner. This may seem familiar, but for as long as this keg of porter lasts I’m eating red meat, dammit.
Tonight’s gustatory throwdown was pan-seared/oven-roasted steak with a porter-mustard pan sauce, with preparation cues from Mark Bittman. Slainte, Mark Bittman.
Just four ingredients, and one of them is beer – blam, as the man says.
- 4 steaks (cut thin enough to be suitable for pan-cooking – I used 1″ chuck eye)
- 1 pint porter
- 1 TB prepared spicy brown mustard.
Preheat the oven as hot as it will go, then pour the porter. Using a cast-iron (or other ovenproof) skillet that’s large enough to fit the steaks without crowding, heat it til it’s smoking, then sprinkle it with salt. Add the steaks and let them sizzle for a minute or two, then – using an oven mitt – put the skillet in the oven for 8-10 minutes.
Using the oven mitt again, remove the skillet from the oven and remove the steaks to a plate, covering them with foil or another plate. While the steaks rest, heat the skillet with the steak drippings and pour half the porter into the hot skillet to deglaze. Add the mustard to the liquid int he skillet; drink the other half of the porter while you stir. Let the sauce reduce by about half, then drizzle over the steaks. Serve with roasted winter vegetables and – of course – more porter.