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Steak and Beer

Discussion in 'Beer & Food' started by iceatalamo, Apr 28, 2013.

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  1. iceatalamo

    iceatalamo Dec 13, 2011 Michigan
    Beer Trader

    I usually drink wine with my steak, but thinking about beer tonight. What are some recommendations? Thanks
     
  2. SSEngelbrecht

    SSEngelbrecht Jan 25, 2010 Louisiana

  3. fullmetal1381

    fullmetal1381 Jul 30, 2011 Florida

    With steak: Whatever nice lager you have on hand.

    After steak: BCBS (think dessert).
     
  4. gatornation

    gatornation Apr 18, 2007 Minnesota
    Beer Trader

    i like a stout with my porterhouse steak
     
  5. PieOhMy

    PieOhMy Feb 23, 2013 Minnesota

    Since you usually like wine with steak, find a good Fladers Red. Or on the complete opposite side, oatmeal stout seems to go good with red meat IMO.
     
    joelwlcx likes this.
  6. tstigz

    tstigz Dec 6, 2010 Illinois

    Gulden Draak, ribeye, and garlic smashed potatoes is a great combination.
     
  7. iceatalamo

    iceatalamo Dec 13, 2011 Michigan
    Beer Trader

    Interesting, I was thinking BCBS with it, but you have a point.
     
  8. Soxfan45

    Soxfan45 Jun 28, 2013 Connecticut

    I had a Big John with my ribeye last week and it was awesome!!!
     
  9. jakecattleco

    jakecattleco Sep 3, 2008 California

    Personal preference, Black Butte XX... with a porterhouse, and occassionally some bleu cheese crumbles
     
  10. BuckeyeOne

    BuckeyeOne Mar 9, 2008 Washington

    A recent favorite is Petrus Pale Ale with steak.
     
  11. Infinite1

    Infinite1 Jul 2, 2010 Illinois
    Beer Trader

    I am going to agree with a nice stout
     
  12. jeffjeff1

    jeffjeff1 Jun 6, 2009 California

    Stouts and porters go well with them. A few years ago I made steaks with SN Porter and it was great.
     
  13. evilcatfish

    evilcatfish May 11, 2012 Missouri
    Beer Trader

    How is it being prepared?
     
  14. Ernest_Hooper

    Ernest_Hooper Apr 23, 2012 Michigan

    My ideal would be a good baltic/imperial porter. The sweetness and flavors would match up perfectly. I wouldn't want hops with my steak but that is just a personal thing.
     
    Eriktheipaman likes this.
  15. ZAP

    ZAP Dec 1, 2001 Minnesota

    I like a bock or doppelbock personally
     
    bifrost17 likes this.
  16. smakawhat

    smakawhat Mar 18, 2008 Maryland
    Subscriber

    There's lots of options, for char and roast accents, porter and stouts, I would save the heavy stuff for dessert.
    for Belgian sweetness Dubbels, Quads
    Buttery senses Tripels or Belgian Strongs
    Flanders reds and browns are also great also as someone mentioned.
    Bock and Doppels as someone else mentioned are also totaly do able as someone mentioned.

    So many choices, so little time..
     
    Ernest_Hooper likes this.
  17. Ernest_Hooper

    Ernest_Hooper Apr 23, 2012 Michigan

    I might steal this thread title for my religious movement.
     
    bifrost17 likes this.
  18. Vav

    Vav Jul 27, 2008 Illinois

    Depends on the cut.

    Ribeye should be a bit fattier with a touch of gamey-ness, so i'd suggest a robust porter or an american pale ale.
    NY Strip will be a touch leaner with richness near the bone, so a nice brown ale works well.
    Porterhouse gets an Oatmeal stout. Trust me.
    Filet Mignon, i usually go with a little funk...Jolly Pumpkin's Madrugada Obscura is perfect...it's sort of a sour stout.
     
    jedwards and VictorWisc like this.
  19. VictorWisc

    VictorWisc Jan 2, 2013 Massachusetts

    Depending on the cut or preparation, I'd go with either a Tripel/Quad or a decent stout. A Tripel would be ideal for the more tender, delicate cuts. A quad or an cellared BA stout can stand up to prime rib or a well grilled T-bone. Stouts would go better with earthier cuts and pot roasts. So, off the top of my head, I'd go with Three Philosophers or Old Rasputin, just as the two most accessible in most parts of the country. Most authentic Belgian Tripels or Strong Ales would also work, but avoid sours and blonds. Honestly, I cannot understand how anyone could recommend a DIPA or a lager with a steak, but for completely different reasons. Let me put it this way--would you drink the same beer with wings and with a sirloin? What about Kansas City or Memphis ribs and a ribeye? A decent IPA would overwhelm the taste of the meat, and a lager, a wit or a blond ale would clash with it and really water it down.

    I've mentioned this before, but the other benefit of a Tripel is that it goes well with different kinds of food, including different proteins, something that cannot be said about most wines.
     
  20. evilcatfish

    evilcatfish May 11, 2012 Missouri
    Beer Trader

    Personally, I am not a fan of porters or stouts with most food unless it is dessert. In my opinion you can never go wrong with a brown or pale, perhaps the most versatile of beers to pair with food.
     
  21. EdwardFortyHands

    EdwardFortyHands May 3, 2012 Iowa

    If you have ever watched Alton Brown's good eats, he does a segment where he teaches you all about where the word Porter House came from. When the sailors came into a port they went to the only inn or commonly Porter House. Since inns were the only hotel and only restaurant in town, it was also the de facto bar.

    He says that they wanted their steaks cut a certain way to serve the sailors and that became known as the PorterHouse cut. The beer they served??? PORTER!

    You got off the boat after being at sea for months at at time. Went straight to the Inn for a PorterHouse Steak had a pint of Porter Ale, and then if you had enough coin burning a hole in your pocket... Well lets just say there were hookers and blackjack! WHAT A LIFE HUH??!
     
    jakecattleco and VictorWisc like this.
  22. VictorWisc

    VictorWisc Jan 2, 2013 Massachusetts

    Alton Brown's historical segments are about 70% accurate, on average. This one sounds plausible, but I'd take that source with a grain of salt until I get more info. Either way, the connection between PorterHouse and Porter to "port" makes sense. Not sure if the connection between them makes as much sense. Still, Porter is good drinkin'...
     
  23. kojevergas

    kojevergas Aug 15, 2010 New York
    Beer Trader

    Call me a simpleton, but plain ole Black Butte Porter is best.
     
    bifrost17 and VictorWisc like this.
  24. mpalestino

    mpalestino May 28, 2010 Pennsylvania
    Beer Trader

    a nice stout or porter................
     
  25. ManforallSaisons

    ManforallSaisons Mar 20, 2008 Belgium

    I'm grilling a strip tonight and aiming to try a smoked amber ale from MilleVertus called La Fumette, which I'll probably also have to add on this site. Fingers crossed... Oerbier from De Dolle as backup. Which probably means for dessert.
     
  26. StubFaceJoe

    StubFaceJoe Nov 24, 2011 Colorado

    ...actually before my bcbs for desert, I'll take that third porterhouse.
     
  27. paulys55

    paulys55 Aug 2, 2010 Pennsylvania
    Beer Trader

    I like a nice thick stout with a nice thick steak. But then again, I like a nice thick stout just about any time so YMMV.
     
    VictorWisc likes this.
  28. VictorWisc

    VictorWisc Jan 2, 2013 Massachusetts

    Just an observation, but the smoke flavor might both be an overkill and lost in the smokiness and robustness of the meat. I can understand the desire for matching things thematically, but, to me, it's like having a fish dinner with a fish soup, fish salad and fish dessert. Let us know how they match up--I'd love to be proven wrong.
     
  29. ManforallSaisons

    ManforallSaisons Mar 20, 2008 Belgium

    Bah, I won't be able report back. I already drank the beer I had in mind, which was great with a different piece of grilled meat, but that was spiced and whatnot. I agree with a steak it might've been a bit more risky, which is why I had backup beer planned. Incidentally, I got the idea from, of all things, an incredibly smoky tasting Spanish red *wine* I had a few years ago. (Notes from an epic meal tragically lost somewhere.) Well, I thought I had another bottle of La Fumette down in the cellar. Harrumph. I discovered this immediately after getting back from a run to a store that stocks a few different smoked offerings.
     
    VictorWisc likes this.
  30. ManforallSaisons

    ManforallSaisons Mar 20, 2008 Belgium

    Sorry for repeated postings. Opted for an Engelszell Gregorius, as I'd just picked up my first bottle today and you don't often get that first experience with a Trappist (unless the order keeps installing new breweries). Bam. Steak was seared to a decent crust with Montreal seasoning, and the beer contributed a lot of roasted malt that worked with both the grill flavors on the crust and the beefy sweetness inside. Score another one for a strong dark ale with good roast character. The caveat, though, is I didn't think there was a lot of room at the top, so to speak, for an even bigger or darker brew.
     
  31. poopinmybutt

    poopinmybutt May 25, 2005 Nebraska

    call me crazy but i love a solid IPA with a steak
     
  32. grilledsquid

    grilledsquid Jul 10, 2009 California
    Beer Trader

    If I were to go with a beer, porter, BSDA, dubbel, or quad would work, though, I prefer a nice cab over any of those options.
     
  33. BuckeyeOne

    BuckeyeOne Mar 9, 2008 Washington

    You're crazy.
     
  34. Greywulfken

    Greywulfken Aug 25, 2010 New York
    Beer Trader

    Duvel will pair with almost anything, and with steak, it is exceptional.
     
    zookerman182 and VictorWisc like this.
  35. michman

    michman Oct 14, 2005 Illinois

    this is one situation where i really find myself leaning towards a nice red. love beer but just find wine to pair better here
     
  36. MisterKilderkin

    MisterKilderkin Aug 24, 2011 California
    Beer Trader

    Love FW Double Barrel Ale with steak, so I guess English Pale Ale. I feel that a stout may overpower the steak, porter is another great option.
     
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