Sizzling summer steak recipe

Is there such thing as a perfect summer steak? We set out to find one and came up lucky. Succulent and seductive, this beer and garlic grilled bone-in rib steak is a can't-miss for meat-lovers.

Beer and Garlic Grilled Bone-In Rib Steak

Serves 4

A Beretta Rib Steak is one of my favourite cuts of meat that Beretta Farms has to offer. You won’t need a powerful, tenderizing marinade as the flavour of the meat alone is top-notch!  I suggest cooking this steak no higher than 135F.  Lets rev our grills and welcome the summer heat!

Ingredients

4 pieces of  ¾ inch thick rib steak, bone in

2/3 cup beer

8 cloves of garlic, minced

2 tbsp olive oil (flavoured oils are great to use here)

8 tsp grainy mustard

4 tsp plus 1 generous sprinkling of kosher salt

4 tsp plus 1  generous sprinkling of cracked pepper

Method

1. Make the marinade: In a shallow glass dish, combine the beer, garlic, olive oil, the measured salt, and pepper and stir to combine.  Set aside.
2. Remove steaks from packaging and lay on paper towels.  Flip to absorb any extra liquid on the other side.
3. Lay steaks in the marinade and turn to coat and massage into the meat.  Cover and refrigerate for 4 hours, or ideally, overnight.
4. Preheat grill to medium-high heat.  Ensure a clean cooking surface by brushing and removing any debris from the grill.
5. Remove steaks from the marinade and brush one side with mustard (about 1 tsp per side).  Season the same side with salt and pepper, keeping hands at least 4-5 inches from surface to ensure an even sprinkling of seasoning.
6. Place steak (seasoned side down) on heated grill and close the lid.  Allow it to cook for about 3 minutes.
7. With a pair of tongs, try to release steak from the corner.  Do not rotate steak until it easily releases from the grill on its own.
8. Rotate 90 degrees to ensure perfect grill marks, close lid and allow to cook for another 3-4 minutes.
9. Season the exposed side of the steak with more mustard, salt, and pepper and repeat steps 5 through 8 until desired doneness is achieved.
10. Remove steak from grill and allow to rest on cutting board for 2 minutes before serving or slicing.

Chef’s Tips:

I highly recommend investing into a meat thermometer to ensure proper doneness of meat every time – they are easy to find and cheap to buy.

 A spoonful of black pepper-garlic butter or fresh gremolata sauce would go great with this simple and delicious steak!