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Stout Sauce for Steak

Carne Diem Culinary
This simple steak sauce consists of 2 of our favorite things: fresh herbs from the garden and beer. It works well with any steak, but really shines with more flavorful steaks like ribeye or T-bones.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Accompaniment
Cuisine American
Servings 4 steaks
Calories 72 kcal


  • Sauce Pan
  • Strainer or colander


  • 1 Tab Olive Oil
  • 1 Tab Shallot minced
  • 1 Garlic Clove minced
  • 1 Sprig of Thyme
  • 1/2 cup Stout Beer room temp
  • 1/4 tea Ancho Powder
  • 1 tea Worcestershire Sauce
  • 1/4 tea Pepper
  • 1 tea Creole, Chinese, or Other Spicy Mustard
  • 1 Tab Butter


  • Saute the shallot, garlic, and thyme until soft.
  • Stir in the pepper and ancho and stir to combine then reduce heat to prevent burning.
  • Deglaze the pan with the stout then add the mustard and Worcestershire sauce.
  • Return heat to medium and bring to a simmer for roughly 10 minutes.
  • Strain the sauce to remove the solids then 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.


Calories: 72kcalCarbohydrates: 2gProtein: 1gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 8mgSodium: 56mgPotassium: 32mgFiber: 1gSugar: 1gVitamin A: 139IUVitamin C: 1mgCalcium: 7mgIron: 1mg
Keyword beef, beer, steak, stout sauce
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