Boston Lager Marinated Steak (Massachusetts Style) | Arteflame

Introduction

There is a specific kind of magic that happens when malt meets meat over an open flame. Imagine the scent of caramelizing brown sugar and savory soy hitting the hot steel of an Arteflame grill—it is the ultimate backyard aroma. This Boston Lager Marinated Steak is my go-to when I want a dinner that feels rugged yet sophisticated. It reminds me of crisp autumn cookouts where the air is cool, and the food needs to be hearty, warming, and deeply flavorful.

Why This Marinade Works

This recipe is a winner because it utilizes the Samuel Adams Boston Lager not just for flavor, but as a hardworking tenderizer. The malt profile adds a nutty complexity that pairs perfectly with the saltiness of soy sauce, while the carbonation helps break down fibers for a melt-in-your-mouth texture. It is a crowd-pleaser that delivers steakhouse-quality results right in your backyard.

Master the Flame

• Pat it dry: Before hitting the grill, use paper towels to remove excess moisture from the surface. This guarantees a deep brown sear rather than a gray steam.
• Watch the sugars: The brown sugar and malt content love to caramelize, but they can burn quickly. Keep the steaks moving on the flat top if the heat gets too intense.

Make It Your Own

If you do not have Boston Lager on hand, any amber ale or even a dark stout works beautifully for a richer flavor. For a gluten-free version, simply swap the beer for a gluten-free sorghum ale or robust beef broth mixed with a splash of apple cider vinegar.

Ingredients

The Meat

• 2 to 4 Premium Steaks (Ribeye, New York Strip, or Sirloin), at least 1-inch thick

The Boston Lager Marinade

• 1 bottle (12 oz) Samuel Adams Boston Lager
• 1/2 cup Soy sauce (low sodium preferred)
• 1/4 cup Brown sugar, packed
• 2 tbsp Worcestershire sauce
• 3 cloves Garlic, minced
• 1 tbsp Dijon mustard
• 1 tsp Onion powder
• 1 tsp Freshly ground black pepper
• 1/2 cup Olive oil
• 2 sprigs Fresh rosemary (optional)

Instructions

Step 1: Prepare the Marinade

1. In a medium-sized mixing bowl, whisk together the Samuel Adams Boston Lager, soy sauce, brown sugar, Worcestershire sauce, minced garlic, Dijon mustard, onion powder, and black pepper.
2. Slowly drizzle in the olive oil while whisking vigorously to emulsify the mixture.
3. Stir in the fresh rosemary sprigs if using.

Step 2: Marinate the Steak

1. Place your steaks into a large resealable plastic bag or a shallow glass baking dish.
2. Pour the marinade over the steaks, ensuring they are completely submerged and coated on all sides.
3. Seal the bag (removing as much air as possible) or cover the dish with plastic wrap. Refrigerate for at least 4 hours, though overnight (up to 24 hours) is highly recommended for maximum flavor penetration and tenderness.

Step 3: Fire Up the Arteflame

1. Remove the steaks from the refrigerator about 30 minutes before cooking to let them come to room temperature. This ensures even cooking.
2. Build a fire in the center of your Arteflame grill using charcoal or wood. Allow it to burn down until the center cooktop reaches over 800°F and the flat top griddle is hot.
3. Lightly oil the flat top cooktop to prevent sticking and season the surface.

Step 4: The Sear

1. Remove steaks from the marinade and pat them dry with paper towels. Note: Drying the meat is crucial to getting a good sear rather than steaming the meat.
2. Place the steaks directly on the center grill grate for a high-heat sear. Sear for about 2-3 minutes per side until a rich, dark crust forms.

Step 5: Finish Cooking

1. Move the steaks from the center grate to the flat top griddle surface. Place them closer to the center for higher heat or further out for lower heat, depending on your desired doneness.
2. Cook for another 2-4 minutes per side until the internal temperature reaches your preference (130°F for medium-rare, 140°F for medium).
3. Baste with a little butter or reserved (fresh) marinade during the final minute if desired.

Step 6: Rest and Serve

1. Remove the steaks from the grill and place them on a cutting board or warm plate.
2. Tent loosely with foil and let the meat rest for 5 to 10 minutes. This allows the juices to redistribute throughout the steak.
3. Slice against the grain and serve immediately.

Tips

To achieve the absolute best results with your Boston Lager Marinated Steak, patience is key. Never skip the resting period after pulling the meat from the grill; cutting into it too early will cause all those delicious, savory juices to run out onto the plate, leaving you with a dry steak. Additionally, pay close attention to the sugar content in the marinade. Because Boston Lager and brown sugar both contain sugars that can burn quickly, keep the steaks moving if you are cooking on the hottest part of the flat top. If you notice the marinade charring too fast, simply slide the meat to the outer edge of the Arteflame where the temperature is more moderate. Finally, for an extra burst of flavor, try basting the steak with a compound butter mixed with garlic and herbs right as you finish grilling.

Variations

While the classic Boston Lager marinade is a crowd-pleaser, you can easily tweak the recipe to suit different palates or dietary needs. The robust nature of the Arteflame grill handles various flavor profiles beautifully. Here are a few ways to switch up this Massachusetts classic:

• Spicy Kick: Add 1 tablespoon of red pepper flakes or a chopped jalapeño to the marinade for heat that cuts through the richness of the beef.
• Citrus Infusion: Add the zest and juice of one orange to the marinade; the citrus brightens the deep malt flavors of the lager.
• Stout Alternative: Swap the lager for a darker Stout or Porter for a richer, coffee-like undertone that pairs well with ribeyes.
• Gluten-Free: Substitute the beer with a gluten-free sorghum-based beer or a dark beef broth mixed with apple cider vinegar.
• Herb Crusted: After marinating, press a mixture of cracked pepper and dried thyme onto the steak before searing for added texture.

Best pairings

A steak with such a bold, malty flavor profile deserves sides that can stand up to it without overshadowing the main event. Since you already have the Arteflame fired up, utilize the flat top to cook your sides alongside the meat. The distinct savory notes of the soy and beer marinade pair exceptionally well with earthy vegetables and starchier sides that soak up the juices.

• Grilled Asparagus: Tossed in olive oil, lemon, and parmesan, grilled directly on the flat top until slightly charred.
• Smashed Potatoes: Par-boil small potatoes, smash them flat, and crisp them up on the Arteflame griddle with butter and rosemary.
• Charred Corn Salad: Grill corn on the cob, slice off the kernels, and mix with lime, cilantro, and cotija cheese.
• The Drink: Naturally, serve this with a cold Samuel Adams Boston Lager or a full-bodied Cabernet Sauvignon.

Conclusion

Cooking with beer is a time-honored tradition, but utilizing a Massachusetts staple like Boston Lager elevates a simple steak dinner into a regional celebration of flavor. The Arteflame grill is the perfect vessel for this recipe, offering the high heat necessary to caramelize the beer-infused marinade while providing the versatility to cook your entire meal outdoors. Whether you are a die-hard fan of New England cuisine or just looking for a reliable, flavor-packed marinade for your next cookout, this recipe delivers on all fronts. Fire up the grill, crack open a cold lager, and enjoy the rich, savory experience of a perfectly marinated steak.