German Beer and Onion Marinated Steak on the Grill

Introduction

Bring out the bold flavors of Germany with this Beer and Onion Marinated Steak, grilled to perfection on the Arteflame. The combination of a rich German beer marinade and the high-heat sear of the Arteflame grill creates an incredibly flavorful, juicy steak with a crispy, smoky crust. By using the reverse sear method, you'll lock in all the juices while achieving the perfect doneness. Get ready to impress your guests with this steakhouse-quality dish cooked entirely on the Arteflame flat top grill.

Ingredients

• 2 thick-cut ribeye or NY strip steaks
• 1 cup German beer (such as Märzen or Pilsner)
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp Dijon mustard
• 2 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tbsp butter (for grilling)
• Salt and freshly ground black pepper, to taste

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the soaked napkins in the grill and stack your firewood over them.
3. Light the paper napkins and allow the fire to establish.
4. Wait about 20 minutes for the grill to heat, reaching 1,000°F in the center grill grate.

Step 2: Marinate the Steaks

1. In a large bowl, mix German beer, sliced onion, garlic, Dijon mustard, Worcestershire sauce, and brown sugar.
2. Place the steaks in a resealable bag or container and pour the marinade over them.
3. Allow them to marinate in the refrigerator for at least 2 hours, preferably overnight.

Step 3: Sear the Steaks

1. Remove the steaks from the marinade and pat them dry with a paper towel.
2. Season both sides with salt and freshly ground black pepper.
3. Place the steaks on the center grill grate and sear each side for 1-2 minutes until a deep brown crust forms.

Step 4: Reverse Sear to Perfect Doneness

1. Move the seared steaks to the flat cooktop griddle to finish cooking to desired doneness.
2. For medium-rare, continue cooking until the internal temperature reaches 120°F (removing at 135°F for final temperature).

Step 5: Rest and Serve

1. Remove the steaks from the grill when the internal temperature is 15°F below your target doneness.
2. Let them rest for 5-10 minutes before slicing and serving.

Tips

• Use a meat thermometer to ensure the perfect doneness.
• Resting the steak allows the juices to redistribute, making it even more tender.
• For added flavor, brush with melted butter while cooking.

Variations

1. Spicy Beer Steak: Add crushed red pepper flakes and a touch of hot sauce to the marinade for some heat.
2. Garlic Herb Steak: Add chopped fresh rosemary and thyme while marinating for extra aroma.
3. Smoky Maple Glaze: Replace brown sugar with maple syrup and add smoked paprika.
4. Balsamic Beer Steak: Add a splash of balsamic vinegar to enhance the depth of the flavor.
5. Honey Mustard Beer Steak: Swap Dijon mustard for whole grain mustard and add a tablespoon of honey.

Best Pairings

• Steamed or grilled asparagus
• Grilled potatoes with butter and herbs
• A cold German beer like Pilsner or Hefeweizen
• Warm pretzel bread with mustard

Conclusion

Grilling a steak on the Arteflame brings out rich, incredible flavors while locking in juices with a perfect sear. The German beer marinade enhances the steak with deep, malty notes, making every bite unforgettable. Try this technique for restaurant-quality results every time!