Photographs: Marvin Gapultos

Charred red meat and bold, dark stouts have a natural affinity for each other, but especially so when the meat is rubbed with seasonings that further complement the nuances in the stout.

For this recipe, rib eye steaks are massaged with a potent mix of ground coffee, cocoa powder, and chipotle powder before being sizzled in a hot cast-iron pan. As the steaks rest, a quick pan sauce is made from oatmeal stout, soy sauce, and molasses. The tender beef is then cubed and drizzled with the pan sauce.The coffee and chocolate notes in the beef's crust echo those of the stout, while the smokiness and heat of the chipotle is complemented by the rich, sweet flavor of the molasses. These bites of beef are made even better when washed down with more of the same stout.

About the author: Marvin Gapultos is the author of the Filipino food blog, Burnt Lumpia. His first cookbook is due out in 2013. You can follow him on Twitter @BurntLumpia.

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: