Beer Marinated Grilled New York Strip Steaks With Pepper Sauce

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“Plan ahead the steaks need to marinate for 24 hours. The peppercorn sauce can be made up to 2 hours in advance before using. Measure out 1-1/2 tablespoons of peppercorns before crushing. If you prefer a thick pepper sauce then thicken it up with a little flour/cold water paste and simmer for a minute or so to thicken.”
24hrs 8mins

Ingredients Nutrition


  1. Place the striploin steaks in a large shallow baking dish and prick holes in the beef all over and both sides using a fork.
  2. In a bowl whisk together beer, brown sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and cayenne pepper or Tabasco; pour the marinade over the beef, turning the beef over to coat well on both sides.
  3. Cover and refrigerate 24 hours.
  4. For the peppercorn sauce; bring the wine, shallot and crushed peppercorns to a boil in a medium saucepan; simmer until the mixture is reduced by half (about 6 minutes).
  5. Add in the chicken stock and beef broth; boil until reduced to 2 cups (about 20 minutes).
  6. Add in whipping cream and cook until the sauce coats the spoon (about 6-7 minutes).
  7. Remove the steaks for the marinade and let sit out for 45 minutes at room temperature before grilling, the longer the better, (this is important to relax the meat fibers, it makes for a more tender juicy steak!).
  8. Prepare the grill to medium-high heat.
  9. Season the steaks with salt and pepper.
  10. Grill to desired doneness (about 4 minutes per side for medium-rare).
  11. Transfer the sauce to plates and drizzle with sauce.

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