Stout Sauce for Steak

Last Updated on September 16, 2020 by Carne Diem

Sauces and Accompaniments

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Stout Sauce for Steak

This simple sauce takes advantage of two of our favorite things: fresh herbs from our herb garden and beer. You can certainly replace the fresh herbs with dried, but trust us, it is so much better using fresh ingredients and the oils in the fresh herbs make for a much more flavorful sauce.

Make a quick trip to the garden to gather your herbs and prepare your other ingredients.

Heat the oil in a sauce pan over medium heat then saute the shallot, garlic, and thyme until soft.

Stir in the pepper and ancho and stir to combine then reduce heat to prevent burning. If you do not have ancho powder you can use another chili powder, but the recipe works best with a smokey chili like ancho, pasilla, or chipolte.

Deglaze the pan with the stout then add the mustard and Worcestershire sauce.

Return heat to medium and bring to a simmer for about 10 minutes then strain the sauce to remove the solids. Return the sauce to the pan and simmer until sauce is reduced by half.

Stir in the butter and salt to taste.

You may continue to cook gently to thicken more if desired.

This sauce works well with all steaks, but really shines with more flavorful cuts of beef like ribeye. You can also check it out on this awesome reverse seared teres major.

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