• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Wine Lover's Kitchen
  • About
  • Summer
  • Recipes
  • Wine
  • Subscribe
    • Facebook
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Summer
  • Recipes
  • Wine
  • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Summer
    • Recipes
    • Wine
    • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • ×
    Home » Condiments

    Beer Steak Marinade

    Published: Jun 11, 2020 · Modified: Jun 18, 2020 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    Beer Steak Marinade seems like it goes hand in hand with BBQ season and a cold beer while grilling!

    You can definitely taste the beer on your grilled steak with this. Since I enjoy red wine with my steak I was initially wondering if the beer would make the wine taste off.

    I can happily report that the beer is subtle enough that it did not interfere with my Cotes du Rhone wine!

    Marinate your steaks at least 8 hours and 24 is even better.

    Your choice of beer will be important because the beer and garlic tend to dominate the flavour profile. I love using dark craft beer for this kind of cooking. ( I put beer in my sauerkraut too!)

    Apple Onion Sauerkraut with Sausages
    Apple Onion Sauerkraut with Beer!

    This will make about 3 cups of marinade which is enough for 6 large steaks. Steaks should be laid flat in a single layer in a sealed container(s) with marinade poured over top. Turn container(s) periodically so both sides of the steak spend a good amount of time in the marinade.

    I grilled the steaks on medium high but moved then around a bit and flipped them twice so I could baste them with the leftover marinade. Note that I boiled the leftover marinade in a cup in the microwave for 3 minutes so that when I basted the steaks I wasn't adding in any possible bacteria from the raw steaks. Discard any leftover marinade after you have brushed it on a couple of times on each side.

    I took this approach so the marinade wouldn't burn on the grill.

    You might enjoy your Beer Marinated Steak with this Warm Potato Salad with Beer (and bacon!) What's not to love here???

    Close up of grilled strip loin steack with juicy marinade caramelized on it

    Beer Steak Marinade

    Dial up your grill game with this spicy beer marinade for steak!
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
    Prevent your screen from going dark
    SaveSaved!
    Print Pin Facebook
    Course: Main Dish
    Cuisine: American
    Prep Time: 10 minutes mins
    Cook Time: 3 minutes mins
    Marinating time: 8 hours hrs
    Total Time: 8 hours hrs 13 minutes mins
    Servings: 3 cups

    Ingredients

    • 12 oz dark beer
    • ½ cup brown sugar
    • 5 Tbsps fresh lime juice
    • 3 Tbsps red onion finely choppped
    • 6 cloves garlic chopped
    • 2 tablespoon Worcestershire sauce
    • 2 tablespoon whole grain mustard or Dijon
    • 2 Tbsps olive oil
    • ½ teaspoon hot sauce

    Instructions

    • Mix all ingredients and pour over steaks in a single layer. Marinate for at least 8 hours and 24 hours is even better. Turn sealed container a few times so both sides of the steaks spend time sitting in the marinade.
    • When ready to grill transfer raw steaks to a platter. Microwave the leftover marinade for 3 minutes on high. Grill steaks to your liking over medium high heat taking care marinade doesn't burn. Use cooked marinade to baste steaks periodically. Allow final 3 minutes on each side without further basting to give marinade time to caramelize.
    • Grilling guide - about 2 ½ minutes per side for rare, 3 minutes for medium-rare, about 5 minutes for medium (140 degrees F) or about 8 minutes for medium-well (150 degrees F). The most accurate way to test for doneness is with an instant read thermometer. You want the finished internal temperature to be about 125 degrees F for rare, 135 for medium rare, 140 for medium and 150 for well-done. Note: Remove steaks when temperature is 5 degrees below target temperature. They will continue to cook during 5 minutes of tenting.

    Nutrition

    Calories: 326kcal | Carbohydrates: 53g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 352mg | Potassium: 104mg | Fiber: 0.4g | Sugar: 44g
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I am Carolyn - the Wine Lover in the Wine Lover's Kitchen! I absolutely love having friends and family around my table with great food and wine to enjoy. If you want great recipes and wine recommendations you have come to the right place!

    Learn more about me →

    Summer Recipes

    • Potato salad in a bowl.
      Potato Salad With Celery and Cucumber
    • Beet, heirloom tomato and burrata wedges on a plate.
      Viking Cruise Recipe: Beet and Burrata Salad
    • A bowl of cold, creamy, almond soup with toasted almond and green grape garnish.
      Chilled Spanish Garlic Soup (Sopa de Ajo)
    • A bowl of cold cherry soup.
      Cherry Soup with Cinnamon Croutons

    Popular Recipes

    • Close up of creamy Cafe de Paris sauce.
      Café de Paris Sauce - The Original 'Secret Sauce'
    • Puffy, crispy flour tortilla flavoured with olive oil and chili, lime seasoning.
      Air Fryer Tortillas
    • Golden brown spinach feta scones on a plate.
      Savoury Spinach and Feta Scones
    • Piece of Italian crumb cake with pistachio cream filling, topped with crushed pistachios and icing sugar.
      Pistachio Cream Crumb Cake
    • Medium rare beef tenderloin sliced on a platter.
      Air Fryer Beef Tenderloin
    • Baked sweetened condensed milk buns piled in a basket.
      Bread Machine Sweetened Condensed Milk Dinner Rolls

    Footer

    ↑ Back to top

    Home

    Recipes Wine

    About

    • Privacy Policy & Disclaimer
    • Accessibility Policy
    • About

    Newsletter

    Tired of wandering around looking at wine labels? Get recipes and my Best Buy wine picks every two weeks!

    • Sign Up!

    Contact

    • Contact

    Follow me on:

    • Facebook
    • Pinterest
    • X -Former Twitter

    Copyright © 2025 The Wine Lover's Kitchen

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.