- For the marinade, in a small bowl combine beer, Worcestershire and brown sugar. Place steaks in a large resealable plastic bag; add marinade. Seal bag; refrigerate 4 hours, turning bag occasionally.
- Remove steaks from marinade; reserve marinade. Pat steaks dry with paper towels; season with salt and pepper to taste. In a large cast iron skillet heat 1 tablespoon of the oil over medium heat about 1 minute or until hot. Place steaks in skillet; cook 4 to 5 minutes per side (145°F for medium-rare) or to desired doneness. Remove steaks from pan; tent with foil and let stand.
- Meanwhile, for the sauce, add remaining 1 teaspoon oil plus shallot to skillet; cook and stir 1 to 2 minutes or until softened. Add reserved marinade. Increase heat to medium-high; cook and stir, scraping up browned bits. Add butter; cook 5 to 8 minutes or until reduced to desired consistency, stirring occasionally.
- Top each steak with 1 tablespoon of the cheese (if desired). Spoon sauce over each steak, and serve.
View all nutritional information
Calories 710, Calories Fat 420, Total Fat 17g, Saturated Fat 19g, Cholesterol 210mg, Sodium 190mg, Carbohydrate 11g, Protein 52g
|Calories (fat) extra||59|
|Total Fat (extra)||26|
|Saturated Fat (extra)||95|
|Vitamin A (extra)||5|
|Vitamin C (extra)||3|