Stout-Soaked Porterhouse with Beer Butter


One porterhouse usually serves 2 to 3 people. If serving more than that, add another porterhouse and use the same amount of marinade as you would for one steak.

Stout-Soaked Porterhouse
Photo: Andy Lyons
Prep Time:
35 mins
Marinate Time:
4 hrs
Broil Time:
12 mins
Stand Time:
5 mins
Total Time:
4 hrs 52 mins


  • 1 Porterhouse steak, 1-inch thick (about 1 1/4 lb.)

  • 1 12 ounce bottle stout beer (Guiness)

  • 1 tablespoon Dijon-style mustard

  • 1 tablespoon Worcestershire sauce

  • 2 teaspoon dried tarragon, crushed

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • 1 shallot, finely chopped

  • 2 teaspoon olive oil

  • ½ cup butter, softened


  1. Place steak in a self-sealing plastic bag set in a shallow dish. Set aside 2 tablespoons beer; in a small bowl combine remaining beer, mustard, Worcestershire, 1 teaspoon of the tarragon, the salt, and pepper. Pour beer mixture over steak in bag. Marinate in the refrigerator for 4 to 6 hours, turning occasionally.

  2. Meanwhile, in a small skillet over medium heat, cook shallot in hot oil 5 minutes or until tender. Stir in reserved 2 tablespoons beer. Remove from heat. Cool 10 minutes. In a small bowl combine softened butter, shallot mixture, and remaining 1 teaspoon tarragon. Transfer to waxed paper, shape into a log. Wrap and freeze.

  3. Preheat broiler. Drain steak; reserve marinade. Season steak with additional salt and pepper. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat to desired doneness, turning once, broiling 12 to 15 minutes for medium rare (145°F) or 15 to 20 minutes for medium (160°F). Transfer to platter. Tent with foil and let stand 5 minutes.

  4. Place reserved marinade in a small saucepan. Bring to boiling. Reduce heat to medium and simmer, uncovered, 15 minutes (Do not overcook; marinade can become bitter).

  5. To serve, slice steak into portions. Drizzle with some of the marinade reduction, and top each with a slice of frozen butter. Makes 2 to 3 servings.


Soaking a meaty porterhouse in a dark, hearty stout quickly punches up the flavor, infusing the meat with a bold coffee-like taste.

Nutrition Facts (per serving)

503 Calories
25g Fat
12g Carbs
41g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 503
% Daily Value *
Total Fat 25g 32%
Saturated Fat 12g 60%
Cholesterol 134mg 45%
Sodium 1339mg 58%
Total Carbohydrate 12g 4%
Total Sugars 1g
Protein 41g
Vitamin C 1.8mg 9%
Calcium 40.4mg 3%
Iron 5.4mg 30%
Potassium 585mg 12%
Folate, total 12.1mcg
Vitamin B-12 4.6mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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