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Pub Steak
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Prep Time:
5 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Irresistible seared flat iron pub steaks topped with a rich pale ale and stout gravy, just waiting for a side of crispy chips!
Ingredients:
  • 4 (6 ounce) flat iron steaks
  • 1 teaspoon salt, divided
  • 3 cloves garlic, divided
  • 1 (12 ounce) bottle pale ale
  • 0.5 (12 fluid ounce) bottle stout beer (such as Guinness®)
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons hoisin sauce
  • 2 tablespoons brown sugar
  • 4 tablespoons salted butter, divided
  • 1 medium shallot, minced
  • ground black pepper to taste
  • 1 tablespoon clarified butter
Instructions:
  • Season steaks generously with a pinch or two of salt and allow them to rest for 30 minutes to enhance flavors.
  • Preheat the oven to 385 degrees F (190 degrees C) while you get started.
  • Mince 1 clove of garlic and set it aside. Cut the tops off the 2 remaining cloves, rub them with olive oil, and wrap them in foil.
  • Roast garlic in the preheated oven for about 25 minutes until cloves are tender and browned. Set aside after removing from the oven.
  • Combine pale ale, stout, Worcestershire sauce, hoisin sauce, and brown sugar in a bowl and whisk until well mixed; set aside.
  • In a saucepan over low heat, let 2 tablespoons of butter melt until it sizzles softly. Introduce shallot and let it gently caramelize for 10 to 15 minutes. Stir in minced garlic and roasted garlic, cook until the aroma blooms, roughly 30 seconds.
  • Add the leftover 2 tablespoons of butter and flour to create a delightful roux. Cook for 4 minutes. Increase heat to medium and gradually whisk in the beer mixture, allowing it to thicken before each addition. Simmer the gravy and let it reduce for 10 minutes. Season with the remaining salt and pepper.
  • In a large skillet over medium heat, melt clarified butter. Cook steaks for 8 minutes, flipping once. Increase heat to medium-high and sear for only 1 minute on each side. Transfer steaks to a plate, cover loosely with foil, and let rest for 8 to 10 minutes before serving.
  • Plate the succulent steaks and generously drizzle the flavorful gravy on top. Serve promptly to enjoy while it's still hot.

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