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Discussion in 'Beer Talk' started by RyanCave, Apr 26, 2013.
that's it.. I'm about to eat a steak and can't figure out what to drink with it.
I had a St. Bernardus ABT at a Steak Frites place a while ago and it was a great pairing. Try a quad!
Go Imperial Stout or go home, son! Haha!
Ribeye w/sauteed mushrooms & bleu cheese crumbles!
Seriously though, for my money you can't go wrong with an imperial stout w/steak. If you happen to have something smoked (Stone Smoked Porter), then that would be a great substitute.
This is probably coming in too late but I am a big fan of Belgian Strong Dark Ales and/or Belgian Strong Pale Ales with steak.
Steak what? Having sides? Sauces? Au povre? Seasoned how?... lots of options
Porter is a very safe bet. As are dubbels..
Planning on having a ribeye, asparagus, brussel sprouts, sauteed mushrooms and a beer. my rub generally has a little garlic and onion, salt, pepper, and some thyme mixed with a sweet balsamic vinegar.
any more ideas?
Love having this beer with steak. Green Peppercorn tripel from brewers art. Original suggestions still stand and the others mentioned sound good also.
If i'm not mistaken Sam Calagione brewed Raison D'être with the intent of it pairing perfect with a steak.
Another great suggestion.
Awesome! I have a few of those in my fridge.. thanks!
It's a unique Belgian style dark ale, similar to a dubbel but quite uinque. I used to drink cases of the stuff. A good thick malt sweetnees and the raisins will bring out some good umami fatness of your meat. The sweetness will be a good contrast to your spiced dry rub also I think, and its a no brainer for the acidic sweet balsamic.
All depends on what you want to achieve, heck who says you can have only one beer for your meal?!
You sir, are a genius
Its close to my lunch hour and I am ravenously hungry right now maybe that has something to do with it...
Sounds like you are set. Hope it works, I dont think you'll be dissapointed. Everyones tastes are different also, I am not a big dubbel fan, but its often a good pairing for grilled meats. Ergo I will mention it.
Hey dont thank me, fatboyswag there mentioned it first love a good ribeye with nice marbling..
I echo all suggestions for Belgian Dark Strong Ales, Dubbels, and Brunes. They go absolutely perfect with steaks!
Since many of us are suggesting beers from Belgium (or at least Belgian styles), I couldn't resist correcting the fact that one of the vegetables you will serve are called Brussels sprouts.
haha! I didnt even think of that!
A small glass of a good Quad matches beef and a big glass of Imperial of Baltic Stout to balance the rest of the meal. By the by, asparagus and sprouts don't match well with steak in my opinion. Asparagus is to subtle and sprouts tartness (wrong ph level) does not go well with with beef fats. They are more suited for lamb unless roasted and then they give you wind, but a small price to pay sometimes.
Goose Island Pepe Nero with a cracked pepper grilled Porterhouse is something I love all summer long. Also LOVE a nice Ribeye steak with a bourbon/cherry glaze and St. Bernardus Abt. 12 or Rochefort 10.
I would agree if the asparagus were steamed or poached. But if they are grilled (like hopefully the steak) then I think they pick up some smokiness and char that I think pairs well with steak. I would say the same for roasted Brussels sprouts --- a favorite pairing with steak.
asparagus on the grill is awesome I do that in the summer I friggin love it.
Beer with a cheese on beefsteak is so good!!!
My initial reaction is a good balanced porter or brown ale. Tonight, however, I paired a steak (top sirloin lightly marinated and rubbed with coffee, smoked paprika, cayenne, and black pepper) with Anchorage's The Tide and it's Takers. The results were sublime-I can't imagine a better pairing, especially on one of the first warm days of the year!
I drink beer all the time but i rarely have a steak, so when i do have one, i like to let it be the star of the show and have a beer that compliments rather than competes with it. I go with boston lager.
You don't have a recipe for that glaze by chance do you?
1/2 jar cherry preserves
1/2 bag frozen cherries
1/4 cup brown sugar
1/4 cup Bourbon of choice
1 cup cherry cola
Spice with cloves, star anise, cinnamon or nothing at all.
Add a little fresh cracked pepper before serving.
Boil until it runs thick on the back of a spoon.
Jesus, that sounds incredible.
I'd go with a Porter, a Brown Ale, an Altbier, or maybe an Old Ale.
A good pinot, preferably Burgundian, oh wait wrong website...
Nothing beats a wood grilled steak topped with blue cheese and a side of caramelized onions and buttered mushrooms, paired with a big stout such as The Abyss, BA Pt5 or Dark Lord.
If I'm having a pretty basic steak without a complicated sauce, I'm pretty much always going to opt for red wine. However, I do love Pepe Nero if I'm doing a pepper crusted steak.
Also, I'll be on record saying that an RIS with a steak is way too much richness for me. Now an RIS AFTER a steak sounds delicious though.
Do you like the flavor of beef or all these other big flavors together? Just giving you trouble, though I'm not big on toppings/sauces unless on something like a filet.
Beef + blue cheese + onion + mushroom + RIS = magical dance party in my mouth
Though to be honest, its usually either blue cheese OR onion & mushroom.
I ate a NY Strip last week with a Green Flash Double Stout and in worked out wonderfully. I love most of the beers mentioned so far, but a good stout works wonders with a nicely seared steak.
I just received a package from Omaha Steaks. Filets, sirloins, lobster tails, pork chops and burgers. It's going to be a good holiday weekend.
Time to hit the local package store for some strong ale and wits. I'm thinking Unibroue Maudite and St. Bernardus Wit should pair nicely with it all.
I like something rich and malty. Strong Dark Belgian, or Porter / stout
I'm sorry, because I know I say this all the time, but... Duvel will compliment any steak perfectly...
I was going to ask what rubs and about your steak but when I saw it, I just got hungry. Now I want a steak.
I like a good ipa or apa with a steak. Mine are usually peppered well and served with a steak sauce that to me has some heat (I think everything is hot/spicy) so it helps me balance out the heat with out overbearing the steak flavors.