Ale sauce steaks


1/2 cups beef stock
3/4 cup pale ale -at room temp.
4 tbsp unsalted butter
6 8-10 oz 1″ thick new york steaks
1 tsp dried thyme leaves, crumbled
salt and pepper
2 large green onions, minced
1 tbsp brown sugar
1 tbsp red wine vinegar
1/4 cup chilled unsalted butter, cut into pieces
fresh thyme sprigs (optional)

How to prepare

Boil stock and ale in heavy medium saucepan until reduced to 1 cup, about 8 minutes. Set aside. Melt 2 tablespoons butter in each of 2 heavy large skillets over medium-high heat. Season steaks with dried thyme and salt and pepper. Add 3 steaks to each skillet and cook to desired doneness, about 4 minutes per side for medium rare. Transfer steaks to platter. Tent with foil to keep warm. Pour off all but 1 tablespoon drippings from 1 skillet. Add shallots to skillet and saut

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