6pm, done with work, walking home; it’s 38F and drizzling, which is quite pleasant in the dark. As much as I like it, I have a nagging wish for some beer…..

Into the HEB to find some meat and beer; I pick up a pound of stew meat for tomorrow night’s vegetable stew and some extra thin roundsteak for tonight’s quick dinner. A fourpack of Old Rasputin escorts me through the line and back home, where I crack a bottle and marvel at the insane levels of roasted barley and the beautiful brown head that crawls over my pint glass. As the garlic is minced and the fry-pan (I know, it’s not saute pan…) is heating, I remember that I’ve got some cheap meat, so why not take the chance at ruining it with a botched attempt at a pan sauce?

My mise en place:
* 1/4 C Old Rasputin
* 1 Clove garlic, minced
* 1 Pinch fresh-cracked pepper
* 1 Pinch smoked salt
* 1 T Danish Blue Cheese
* Olive oil & unsalted butter at room temperature
* 1/2 Pound cheap-ass roundsteak, wafer thin (15 seconds per side at most)

Prep:
Heat the pan thoroughly, and let oil come up to temp. Drop meat and cook; when finished, plate and saute garlic atop the fond. When garlic is lightly browned, lower heat and deglaze with the Old Rasputin (remember to scrape the fond from the pan!) After a reduction of 1/4 to 1/2, cut the heat; add the herbs, an appropriately sized pat of butter and the blue cheese, with salt and pepper to taste. Incorporate and top the cow parts.

What’s it like?
The roasted flavor and dark sugars of a Russian Imperial Stout do well with red / dark meats; as the sugars quickly carmalize in the heat of a saute/fry pan, they take on a dark flavor that is strong enough to tolerate lots of strong ancillary flavors (stinky cheeses, black pepper, deep herbs, etc). It reminds me of the time-consuming demi-glace I used to make as a cook while working through college, but without the veal bones and 36 hour timeline. Unlike my previous attempt at using beer in a pan sauce (I may have tasted too much beforehand), I think I’ll be buying a nice steak upon which to replicate this experiment.

What’s next?
Salmon and trout work well with citrus, fresh herbs and IPA.
Pork works well with apples and spices (Winter Ales / Ciders)
Chicken takes on any flavor….why not make a Chipotle ale mole?

I’m open to ideas — the crazier the better, so let ‘em fly!

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