Pan-grilled Rib-eye With Mustard Beer Sauce
 
Preparation time: 10 minutes

Marinating time: 4 to 8 hours

Cooking time: 28 minutes

Beer and mustard are usually more associated with hot dogs, but here they combine to make a strongly flavored sauce for steak. Serve this sauce on the side.

1 (12 ounces) rib-eye steak, cut 1-inch thick

2 tablespoons chopped garlic

2 tablespoons chopped fresh flat-leaf parsley leaves

1/2 teaspoon freshly ground black pepper

1 bottle (12 ounces) beer or ale, or more as needed

1 tablespoon plus 1 teaspoon vegetable oil, preferably corn, divided

1/4 cup low-sodium chicken broth

Salt to taste

2 teaspoons sweet-hot mustard, preferably Inglehoffer

Pat the steak dry. Combine the garlic, parsley, pepper and the bottle of beer in a pan or bowl in which the steak will fit tightly. (An 8-inch loaf pan works well.)

Place the steak in the marinade and add additional beer, if needed, to cover the steak completely. Cover the container with plastic wrap and refrigerate for 4 to 8 hours.

Remove the steak from the marinade and pat dry. Coat lightly with 1 tablespoon oil.

Strain the marinade into a skillet and add the chicken broth. Bring the liquid to a boil over high heat and reduce to 1/3 cup, about 15 minutes. (Be alert. The carbonation still in the beer will cause it to boil up. If this happens, remove the pan from the heat and stir the liquid down before it boils over.)

When ready to cook, use remaining teaspoon of oil to lightly cover a ridged grill pan or a cast-iron frying pan and heat it over medium-high heat until very hot. Place the steak in the pan and cook it until seared and nicely browned, about 4 minutes. Turn the steak, season the browned side with salt, and cook for 4 minutes more for medium rare or 5 minutes more for medium.

Meanwhile, stir the mustard into the reduced broth and simmer, stirring often, until it thickens. Season with salt. Make a puddle of sauce on 1 or 2 warm serving plates. Serve the steak as it is or cut it into 1/2-inch thick slices and place on top of the sauce.

From "Steak Lover's Cookbook," William Rice, (Workman, 1997, $23.95 hardback, $13.95 paperback)

Makes 2 servings

Per serving: 496 calories (percent of calories from fat, 68), 33 grams
protein, 5 grams carbohydrates, 1 gram fiber, 38 grams fat, 105 milligrams cholesterol, 157 milligrams sodium.