1. Before grilling, use Samuel Adams Boston Lager as a simple marinade. The high quality ingredients will add flavor and tenderize your meat. Let the meat sit in the marinade for at least 30 minutes. The longer it marinates the more the flavors will infuse into the steak.
2. When you're ready to cook, make sure your grill is clean and well seasoned (oiled) prior to use so the food doesn't stick.
3. When using marinades that contain oil, reserve excess amounts to avoid flare-ups. Oil may be removed by allowing the steak to rest for 15 minutes on a rack or gently patting the steak dry.
4. Make sure your grill is at medium heat. If it's too hot the food could burn on the outside before cooking through. To tell the right temperature you should be able to hold your hand 5 inches above the grate for 3 to 4 seconds.
5. Allow cooked meats to rest for 10 minutes covered with foil before slicing to allow the juices to redistribute and settle.
Tips for Cooking Steak
When its not the grilling season, a great way to cook steak is with a combination of a skillet and an oven. The two cooking methods will brown the meat to sear in the flavor while the even heat of the oven will help finish the cooking process. To get started:
1. Preheat your oven to 400°
2. Season a large cast iron skillet with oil (canola or grape seed) and place over high heat for 5 to 7 minutes until very hot
3. Pat the steaks dry and season generously with salt and pepper on each side
4. Once the skillet is hot add the steaks and sear them on each side, about 2 minutes per side. Timing may vary depending on the thickness of the steak.
5. Place the skillet in the oven and cook until the steaks reach a temperature of 120° for rare, 125° for medium rare on an instant read thermometer. Make sure the thermometer is used from the side to read test the middle of the steak. Temperatures may vary depending on the thickness of the steak.
6. Remove the steaks to a platter or board and cover with foil. Allow the steaks to rest for 10 minutes to lock in and redistribute the juices.
About Chef David Burke
Blurring the lines between chef, artist, entrepreneur and inventor, Burke stands as one of the leading pioneers in American cooking today. His fascination with ingredients and the art of the meal has fueled a career marked by creativity, critical acclaim and the introduction of revolutionary products and cooking techniques.
David Burke's unique use of ingredients and his innovative approach to cooking support our efforts to help raise the esteem of beer. Over the past four years we've teamed up to demonstrate how full-flavored craft beer can easily accompany, or even be used as an ingredient to create a meal that will suit even the most discerning palate. Craft beers are just starting to be recognized as a unique culinary tool that can bring out hidden flavors, balance complex ingredients, and pair well with bold or delicate flavors equally well.
"Craft beer comes in such a variety of styles that it can complement any meal, possibly better than wine for that reason, and can add dimension to recipes in cooking," said Chef Burke. "Samuel Adams continues to experiment with ingredients and brewing techniques, just as I experiment in my cooking, so it's been exciting to see how we've been able to push culinary boundaries through our unique partnership."
David Burke's restaurants include David Burke Townhouse, Fishtail, and David Burke at Bloomingdale's in New York, David Burke Prime (Foxwoods Casino, CT), Primehouse (Chicago, IL), and Fromagerie (Rumson, NJ). Chef Burke is also the acclaimed author of two cookbooks, Cooking with David Burke and David Burke's New American Classics.
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The Butcher
Cuts of Steak
Not sure what kind of steak to buy? Then check out our guide to cuts of beef!
The Boston Lager Cut
We've teamed up with reknowned butcher Jake Dickson to create the perfect cut of steak to pair with your Samuel Adams Boston Lager.
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