Heat olive oil in a large nonstick skillet over medium-high heat. Add steaks; cook 2 minutes on each side or until browned. If the steaks are large enough to sear the sides slightly, do so. Searing it will help keep all the juices in during the baking stage.
Remove steaks from pan; place on aluminum foil on a baking sheet. Bake at 450°F for 4 to 5 minutes on each side, or until desired degree of doneness. If you don’t have a food thermometer, I highly recommend one. Based on the internal temp, I cooked the steaks for about 10 minutes.
While steaks bake, combine porter and brown sugar in a skillet, cook on low heat and stir. I recommend any porter, even if it is not your favorite kind of beer. It gives a darker richer flavor that goes well with the blue cheese. Cook until mixture is slightly syrupy. The original recipe calls to cook it for 6 minutes, but I like a thicker sauce, so I did about 10 minutes.
Once the steaks are out of the oven, wrap them in the aluminum foil that you put on the baking sheet. This keeps them warm, while you let them set for 2-3 minutes.
Serve steaks with reduced sauce; sprinkle evenly with cheese. We do love the blue cheese, so I was heavy handed with its application. As you can see, we served this with couscous and salad.
Lazy Magnolia's Jefferson Stout, which is brewed with sweet potatoes, is the perfect addition to this chocolate stout cupcake recipe. The sweet potatoes provide the background to an impressive taste with added notes of roasted chocolate, coffee and caramel.
Steamed mussels are delicious any time of year, and Chef Seth Lassak from Wolf's Ridge Brewing in Columbus shares one of his favorite ways to bring beer into the picture.
As a first generation American, Diana shares her family’s traditional Spanish and Mexican recipes in her blog A Little Bit of Spain in Iowa. In this recipe, Diana uses an English-style mild to create a beautiful chocolate flan.
Share Post