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Stout Steak

"Steak marinated overnight with stout and plenty of garlic. Works with any type of beef, any way you feel like cooking it. I usually either barbecue it or broil it."
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Ingredients

3 h 40 m servings 344 cals
Original recipe yields 4 servings

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Directions

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  1. Place steaks in a flat glass dish. Use a big enough dish so that steaks lay flat on the bottom. Toss in your garlic and spices. Pour the bottle of stout, soy sauce, and beef broth over the steaks. Add just enough water to cover the steaks. Cover, and let marinate in the refrigerator overnight (or at least three hours).
  2. Preheat the oven to broil. Cook steaks to desired doneness.

Nutrition Facts


Per Serving: 344 calories; 12.5 g fat; 2.9 g carbohydrates; 51.8 g protein; 137 mg cholesterol; 1570 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 8 Ratings

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Most helpful positive review

This was a fantastic recipe for steak. The steaks came out wonderfully (we used Porterhouse). The taste of the stout gave it an interesting and great taste, we will definitely be using this rec...

Most helpful critical review

This marinade seemed to overwhelm the natural flavor of the steak as opposed to enhancing it. We wished we hadn't tried this recipe on our beautiful porterhouses.

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This was a fantastic recipe for steak. The steaks came out wonderfully (we used Porterhouse). The taste of the stout gave it an interesting and great taste, we will definitely be using this rec...

My husband loved this recipe. I used a bottle of Guiness Extra Stout. Personally I would give it 2 maybe 3 stars, the flavor was OK, but the smell was overpowering. My husband really wants m...

I modified this recipe to work with chicken, and it turned out excellent! I replaced the steak with 3 medium bonless chicken breasts, substituted the condensed beef broth for chicken broth, and ...

I halved the recipe and did 1 pound of New York strip steaks. I used lite soy sauce and Sierra Nevada Stout (ok for cooking, not so much for drinking). I cooked the two steaks on a grill pan, bu...

This marinade seemed to overwhelm the natural flavor of the steak as opposed to enhancing it. We wished we hadn't tried this recipe on our beautiful porterhouses.

I did away with the broth and used a Deschutes Black Butte Porter

I didn't use any onion, sage or beef broth and these turned out great! I sauteed some carrots and onions in some of the leftover marinate and they were delicious. I used Guiness for mine.