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Beer Marinated Steak with Porter Gorgonzola Butter

Ingredients
  

For the Steak:

  • 1 ½ cups stout or porter
  • 2 tbs Worcestershire sauce
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • 4 New York Steaks or Tri Tip Steaks choice or prime
  • Salt and Pepper
  • 2 tbs olive oil

For The Butter:

  • ½ cup unsalted butter softened
  • ½ cup porter
  • ¼ cup crumbled Gorgonzola

Instructions
 

  • In a small bowl, whisk together the beer, Worcestershire, onion powder, paprika and salt.
  • Place the steaks in a baking dish, cover with the marinade. Cover and refrigerate for 6 to 12 hours, turning at least once while marinating.
  • While the steak is marinating, make the butter. In a saucepan over medium high heat, add the ½ cup porter. Cook, stirring occasionally, until reduced to 2 tbs, 8-10 minutes.
  • In a food processor add the butter and reduced beer, process until well combined. Add the Gorgonzola and pulse to combine.
  • Add butter to a sheet of plastic wrap, roll into a log and refrigerate until solid, about 1 hour.
  • Fifteen minutes before cooking, remove the steaks from the marinade. Place on a stack of paper towels, top with additional paper towels, pressing down firmly. Allow to dry for about ten minutes.

Grill Method:

  • Preheat the grill to medium high.
  • Salt and pepper the steak liberally on all sides.
  • Brush the grill with olive oil.
  • Place the steaks on the hottest part of the grill until grill marks appear, flip. Once grill marks appear on the other side, flip again. Flip a total of 4 times to create a diamond grill pattern, keeping the grill closed between flipping. Test the temperature and remove when desired doneness is achieved.
  • Allow to rest for at least 5 minutes.
  • Slice the butter into 1 inch pats, add one pat to each steak.

Oven Method:

  • Preheat oven to 350.
  • Salt and pepper the steak liberally on all sides.
  • In a pan over medium high heat add the olive oil, heat until hot but not smoking. Add the steaks (two at a time) and cook on each side until a brown seared crust has formed, about 2 minutes per side. Avoid crowding the pan, cook in batches if necessary. Move steaks to a sheet pan or baking dish.
  • Cook in the oven for 5-7 minutes, or until desired level of doneness. Allow to rest for at least 5 minutes.
  • Slice the butter into 1 inch pats, add one pat to each steak.

Notes

Temperatures for doneness:
126°F Rare,
131°F Medium Rare,
145°F Medium,
154°F Medium Well,