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Kick your summer grilling up a notch with this beer marinated grilled porterhouse steak topped with sauteed onions, blue cheese crumbles, and arugula.
Beer Marinated Grilled Porterhouse Steak
I mentioned recently that I’ve been grilling a lot more this summer than in previous years. Before that my husband was in charge of grilling. He makes a good steak, but I wondered what it would be like marinated in a hoppy beer like Blue Moon White IPA. It has a strong citrus taste, so I decided to experiment with flavors I normally wouldn’t put together, and make a marinate of the beer, garlic, and just a little bit of sriracha sauce. The result was fantastic!
Before I could make the marinade, I had to head to my local Price Chopper grocery store. They have everything you need for summer grilling covered (it’s where I found the cedar planks for my Cedar Plank Salmon, seriously the first time I saw cedar planks in a grocery store!). I planned on making the steaks the next day. The next day around noon, I got everything I needed ready to make the marinade,
mixed the beer, minced garlic, and sriracha together, then poured the marinade over the steak in a gallon freezer bag. I put it in the refrigerator for what I was planning on be about 6 hours, but then my husband’s uncle ended up in the hospital (he’s okay now). I ended up grilling the beer marinated porterhouse steak the next afternoon, but I did pull the steak out of the marinade, pat it dry, and place it in a new freezer bag after about 10 1/2 hours (I remember it was just about 10:30 PM). I did that because I was afraid that the vinegar in the sriracha would “cook” the steak. Once I finally got to the grill:
Grilling:
Resting (make sure you do this!):
Plated and topped:
And the most important part, eating! Paired with a Miller Lite so I could really enjoy the flavor of the steak.
It wasn’t spicy at all, just really flavorful. I’m sure I’ll be making it again before the summer is over!
- 1 pound porterhouse steak ,trimmed of excess fat
- 1 bottle Blue Moon White IPA
- 2 cloves garlic minced
- 1 teaspoon sriracha
- salt and pepper
- canola oil ,for brushing
- Toppings:
- 1/4 of a red onion
- 1 tablespoon butter ,for sauteing the onion
- 1/8 cup blue cheese crumbles
- small handful fresh arugula
- In a small bowl, mix together the beer, minced garlic, and sriracha. Place the steak in a seal-able freezer bag and pour the beer mixture over the steak. Seal the bag, pushing out excess air from the bag, and place in the refrigerator for at least 4 hours (do NOT marinate overnight).
- Take the steak out of the refrigerator, remove from the bag, season with salt and pepper, and place on a plate to come to room temperature, about one hour.
- Saute the onions over medium heat until just softened. Turn off the heat and let the onions sit in the pan while you grill the steak.
- Lightly oil the grates of the grill with canola oil or vegetable oil. Heat the grill to HIGH.
- Brush the steak lightly with canola oil. Place on the grill, close the lid, and cook for 5 minutes. Turn down the grill only if it flares up. After 5 minutes, turn the steak with a pair of long tongs, and cook for 5 more minutes for medium (160 degrees F).
- Remove from the grill to a clean plate and let rest for 5-10 minutes while you reheat the onions over medium-high heat. Top the steak with the onions, blue cheese, and arugula. Enjoy with a ice cold Miller Lite.
Prep time includes marinating and resting time at the minimum time.
The steak can sit in the marinade for up to 10 hours.
Nutritional information is calculated for the entire 1 pound steak. The USDA considers a serving size to be 3 ounces.
For more great summer grilling recipes, check out the Price Chopper House of BBQ board on Pinterest! Then I would love it if you would tell me what you plan on grilling soon!
I really enjoyed this steak! My husband enjoys having a Blue Moon White IPA at the Arena Bar and Grill in Wilkes-Barre on occasion, and I usually order a Miller Lite at the Pour House where my friend Amanda Jane works, or at Charlie’s Cafe in Ashley.
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