Barrel Steak Recipe

Prepare marinade

In a medium bowl, whisk together the beer, soy sauce, Worcestershire sauce, olive oil, brown sugar, Dijon mustard, minced garlic, lemon juice, black pepper, smoked paprika, and thyme until sugar is dissolved and mixture is homogenous.

Marinate steak

Place the top sirloin in a resealable plastic bag or nonreactive container. Pour marinade over the steak, pressing out excess air if using a bag. Seal and refrigerate for 2–8 hours. (Minimum 2 hours to impart flavor; up to 8 hours to avoid overly softening the meat from the beer.) Turn the bag or flip the steak once halfway through marinating.

Bring to room temperature

Remove steak from refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Reserve the marinade. Pat steak dry thoroughly with paper towels just before cooking to ensure a good sear.

Prepare grill or skillet

Preheat a heavy skillet (cast iron preferred) over medium-high heat or prepare a grill to medium-high (about 425–450°F / 220–230°C). If using a skillet, add 1 tsp neutral oil and heat until shimmering.

Season and sear

Season both sides of the patted-dry steak lightly with the kosher salt and an extra pinch of black pepper. Sear the steak without moving it for 3–4 minutes until a deep brown crust forms. Flip and cook the other side 3–4 minutes for medium-rare (internal temperature 125–130°F). Adjust time for desired doneness: about 2–3 minutes per side for rare, 5–6 per side for medium.

Finish with butter and rest

During the last minute of cooking, add the unsalted butter to the pan and spoon melted butter over the steak (baste) to build flavor. Remove steak to a cutting board and let rest, tented loosely with foil, for 8–10 minutes to let juices redistribute.

Optional pan sauce (using reserved marinade)

If you want a quick sauce, after removing steak, pour the reserved marinade into the hot skillet (do not use raw marinade unless you will boil it). Bring to a boil and simmer at medium-high for 4–6 minutes until reduced and thickened and alcohol cooks off. Optionally whisk in 1 tsp cold butter off-heat to finish. Taste and adjust seasoning.

Slice the rested steak thinly against the grain. Sprinkle with chopped parsley and a light dusting of coarse sea salt if desired. Serve immediately with pan sauce on the side or drizzled over the slices.