Stout Steak with Sriracha Beer Butter For Two
I’m not going to tell you what to do.
If I did, and you listened to me, you’d end up with a really weird life. Chances are you don’t want to teach anger management to gang members or almost die in Morocco so it’s a good thing I don’t make your decisions for you. But if I did, I’d tell you that if you insist on celebrating mid-February-obligatory-fifty-shades-of-eff-off-red-velvet-forced-romance my advice is to stay home. Going out is for suckers. Romance doesn’t swirl around a crowded entryway to an overpriced restaurant. Stay in, draw the shades, pull out the biggest barrel aged stout you can find, wear your sexiest shoes, take your time with the night. Don’t be rushed out of a restaurant so the server can turn a table. Don’t worry about traffic and reservations. Stay in.
I used Rogue Ales Sriracha Stout for this. One bottle will be enough to: sample one of the most talked about beers in last few years, marinate a steak, and make some compound butter. This beer is divisive. You’ll either love it or hate it, but either way, it’ll give you something to talk about and a nice slow burn in your mouth. Sounds like a good Valentines Day to me.
- 8 tbs (1 stick) unsalted butter, softened
- 2 tbs stout
- 1 tsp sriracha
- ½ tsp garlic powder
- ¼ tsp salt
- 1 ½ cups stout
- 1 tsp onion powder
- 1 tsp salt
- 2 tbs Worcestershire sauce
- 10-12 ounces Prime of Choice cut New York Strip steak (two pieces or one)
- 1 tbs olive oil
- Salt and pepper
- 1 tbs olive oil
- ½ lbs asparagus
- ½ tsp salt
- ½ tsp pepper
- Add the softened butter, stout, sriracha, garlic powder and salt to a food processor, process until smooth and well combined (about 5 minutes).
- Lay a piece of plastic wrap on a flat surface, scoop the butter in a long line onto the plastic wrap. Fold the plastic warp over the butter and form into a tight log. Tightly wrap the log with the plastic wrap. Refrigerate until set, about thirty minutes (can be made several days in advance).
- Stir together the stout, onion powder, salt and Worcestershire sauce, add to a shallow bowl, baking dish, loaf pan or Ziploc bog. Add the steak, cover and refrigerate for 6 hours and up to 12.
- 30 minutes prior to cooking remove the steak from marinade, pat dry. Allow to sit at room temperate for the remainder of the 30 minutes.
- Preheat the oven to 350.
- Heat the olive oil in a cast iron skillet or other oven safe skillet. Sprinkle the steak liberally with salt and pepper on both sides.
- Once the oil is hot but not quite smoking add the steak, cook for two minutes. Flip and cook on the other side for two minutes. Transfer pan to the oven and cook for 5 minutes for medium rare (for a 1 ½ inch thick steak). Transfer to a cutting board, allow to rest for five minutes.
- Heat the olive oil in a skillet over medium high heat. Add the asparagus, Sprinkle with salt and pepper. Cook until just starting to soften, rolling the asparagus back and forth in the pan, about 5 minutes. Remove from heat before the asparagus is limp, keeping the firmness and bite.
- Divide the asparagus between two plates, top with steak, top each steak with a pat of butter.