Steakhouse At Home

Steak Night at Home with @GuinnessUS! Yes please! This holiday season, celebrate with an incredible Steak House-inspired meal at home. Espresso-Rubbed Porterhouse Steak, Imperial Stout Onion Rings, Garlic Broccolini, and Cheesy Cauliflower Gratin. The star of the show = a glass of Guinness Imperial Stout & an absolutely mind-blowing Imperial Stout Demi Glace. Robust, Chocolatey, Bourbon Barrel-Aged Goodness. An absolute must-try for a limited time this holiday season in the US. Recipe Link in Profile. Have the best day everyone!

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Steakhouse At Home 

Makes 4 – 6 servings 

Espresso-Rubbed Porterhouse Steak

1 X large 2-inch thick cut porterhouse steak, at room temperature 

2 tablespoons ground espresso 

1 tablespoon brown sugar 

1 tablespoon grated lemon zest

1 ½ teaspoon ground coriander

½ teaspoon ground cumin 

1 teaspoon smoked paprika 

¼ teaspoon ground cayenne 

½ teaspoon garlic powder 

1 ½ tablespoon sea salt 

1 tablespoon freshly cracked black pepper 

1 tablespoon butter 

Guinness Imperial Stout Demi Glace 

2 tablespoons butter 

1 ½ tablespoons all-purpose flour 

½ medium onion, diced 

1 large carrot, diced 

2 celery stalks, sliced 

1 bay leaf 

10 peppercorns 

8 parsley stems 

1 X bottle Guinness Imperial Stout 

4 cups beef stock 

Sea salt 

Guinness Imperial Stout Onion Rings 

2 large Spanish onions, sliced into thick rounds 

1 cup all-purpose flour 

Zest of 1 lemon 

2 teaspoons minced fresh rosemary leaves

½ teaspoon garlic powder

½ teaspoon smoked paprika 

½ teaspoon sea salt 

½ teaspoon freshly cracked black pepper 

1 bottle Guinness Imperial Stout 

Canola oil, for frying 

Serve with your favorite steakhouse sides like Cauliflower Gratin and Garlic Broccolini. Oh, and a couple extra glasses of Guinness Imperial Stout for good measure. 

1. First, dry rub the steak. Combine the ground espresso, zest, spices, salt, and pepper in a small bowl and mix well. Cover the steak all over with the rub, coating every nook & cranny with deliciousness. You’ll most likely have leftover rub. Perfect to save for your next steak night. Let the steak sit at room temperature for at least 1 hour before cooking. 

2. Next, prepare the Demi Glace. Heat a Dutch oven (or large saucepan) over medium-heat, and add the butter. When melted, add the onion, carrot, and celery, season with a pinch of salt, and saute until softened and translucent (6 – 8 minutes). Add the flour and garlic, and cook, stirring constantly, for 1 minute. Whisk in the Guinness Imperial stout and beef stock, then add the bay leaf, peppercorns, and parsley, and bring to a simmer. Let the demi gently simmer away and reduce for about an hour, or until glossy and the sauce coats the back of a wooden spoon. Run through a sieve to remove the veggie bits and bobs, and transfer to a bowl for serving. Delicious! (this can be done in advance, and kept in an airtight container in the fridge for up to 2 weeks). 

3. Heat 3-inches of canola oil in a dutch oven to 350 degrees F. Preheat an oven to 225 degrees F. 

4. Onion ring time. In a medium bowl, combine the flour, lemon zest, rosemary, garlic, smoked paprika, sea salt, and pepper, and whisk. In a slow and steady stream, whisk the Guinness Imperial Stout into the flour mixture until thick and glossy. Working in small batches, dip the onion rings into the stout mixture until completely coated. Again, working in small batches, fry until deeply golden brown all over. Transfer to a sheet pan lined with parchment paper and keep warm in the preheated oven while you carry on frying the remaining onion rings. 

5. Steak time. Increase the oven temperature and preheat to 425 degrees F. 

6. Heat a large cast iron pan (or oven safe skillet) over medium-high heat, and melt the butter. When melted, add the steak and cook, without turning, for 4 minutes. Flip the steak, transfer directly to the oven, and cook until the steak reaches an internal temperature 130 degrees F (your trusty meat thermometer is a must here), about 10 – 12 minutes. Rest for at least 6 minutes before slicing into thin strips. 

7. Serve your Espresso-Rubbed Sliced Porterhouse with Imperial Stout Onion Rings & Demi Glace, and all your favorite Steakhouse sides. Delicious!  

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