Imperial Coffee Stout Marinated Ribeyes topped





- 3-4 Ribeyes

- 3-4 tbsp of Butter



- 2 tbsp of Imperial Coffee Stout from @spiceology

- 1/8 cup of Stout Beer

- 1/8 cup of Soy Sauce

- 1 tbsp of Hot Sauce

- Oil, as needed


Cream Sauce

- 1/8 cup of Stout Beer

- 3 Garlic Cloves, whole

- 2 sprigs of Thyme

- 1 sprig of Rosemary

- 1 cup of Heavy Cream

- Salt, as needed





1. In a food safe bowl or bag, add your ribeyes along with rest of the marinade ingredients. Let marinate in fridge for 1 hour.

2. Preheat your X series for medium high fire (about 375F). Add your skillet + oil to grill 2-3 minutes before cooking

3. Add you’re steaks to the skillet and cook for about 4 minutes per side or until cooked to 120F internal for medium-rare. Once flipped, top steaks with butter and let melt. When done, pull off and let rest for 8 minutes.

4. Pour out used oil from skillet and deglaze skillet with stout beer. Add the rest of the cream sauce ingredients, mix and let simmer over medium high heat (stirring often) until thickened (about 8 minutes).

5. Slice into your steaks, top with cream sauce and enjoy!

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