For the steak: 1 ½ cups stout or porter (try the Beer Diviner) 2 Tbs. Worchester sauce 1 tsp. smoked paprika 1 small minced shallot ½ tsp. salt 4 steaks of your choice (try Nectar Hills’) For the butter: ½ cup unsalted butter, softened ½ cup stout or porter ¼ cup crumbled blue cheese (try R&G)
Whisk together beer, Worchester sauce, shallot, paprika, and salt. Place the steaks in a dish and cover with the marinade. Leave in the fridge for 4-12 hours. For the butter: add beer to a saucepan over medium high heat, and reduce to about 2 Tbsp, stirring constantly (roughly 8-10 min). Combine the beer, butter, and cheese in a food processor or mix by hand. Roll into a log and refrigerate until solid (about an hour). Fifteen minutes before cooking, remove the steaks from the marinade and allow to dry for about ten minutes. Grill the steaks to your required level of doneness and top with a pat of butter.
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