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This week I planned to cook a steak and try something new. I had a Rogue Sriracha Hot Stout Beer in my refrigerator and it was begging to be used in a cook. So, I looked around at some recipes on one of my favorite food blogs (Tasting Table) and modified a recipe for the BGE. Sit back, grab yourself some Rogue Sriracha Hot Stout Beer, and enjoy this post for Big Green Egg Stout Sriracha Marinated Rib Eye.
In addition to the Rogue Stout I used cinnamon, nutmeg, orange zest, salt and pepper.
Mix in all the ingredients and let the foam settle down.
Pour the marinade in a bag and add the Rib Eye.
Let the Rib Eye marinate overnight and then pull it from the marinade an hour before putting it on the grill so the steak comes up to room temperature.
Preheat the Big Green Egg to 700° then add the Rib Eye. Cook for 1 minute then turn 45° and cook for another minute (this will get good grill marks on the steak).
Flip the Rib Eye and do the same thing on the on the other side. Then cap the BGE (close all the vents starving it of oxygen) and let the Rib Eye roast another 5 minutes for medium rare.
Once the Rib Eye is 130° measured by an instant read thermometer pull the steak and let rest for 10 minutes. Slice and serve with your favorite sides (we made roasted cauliflower and mashed sweet potatoes)!
Big Green Egg Stout Sriracha Marinated Rib Eye
Ingredients
- 2.5 lbs of Rib Eye
- 3 cups Sriracha Hot Stout Beer
- ½ tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- Zest from an orange
Instructions
- Mix the cinnamon, nutmeg, orange zest, salt and pepper in with the stout and let the foam settle down.
- Pour the marinade in a bag and add the Rib Eye.
- Let the Rib Eye marinate overnight and then pull from the marinade an hour before putting it on the grill.
- Preheat the Big Green Egg to 700° then add the Rib Eye. Cook for 1 minute then turn 45° and cook for another minute.
- Flip the Rib Eye and do the same thing on the on the other side. The cap the BGE (close all the vents starving it of oxygen) and let the Rib Eye roast another 5 minutes for medium rare.
- Once the Rib Eye is 130° measured by an instant read thermometer pull the steak and let rest for 10 minutes. Slice and serve!
Nutrition information is automatically calculated, so should only be used as an approximation.
Roasted Cauliflower
Ingredients
- 1 head cauliflower, chopped
- 1 small onion, sliced
- 4 garlic cloves, peeled and left whole
- 3 Tbsp olive oil
- 1/2 cup parmesan cheese
Instructions
- Toss the cauliflower, onion and garlic with olive oil.
- Spread evenly in a baking pan.
- Bake at 400 for 40 minutes, stirring occasionally.
- Stir in parmesan cheese and bake another 10 minutes. Serve!
Nutrition information is automatically calculated, so should only be used as an approximation.
Mashed Sweet Potatoes
Ingredients
- 2 sweet potatoes, cubed
- 1 Tbsp butter
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
Instructions
- Boil sweet potatoes in water for 15 min, until tender.
- Add butter and spices then mash; serve immediately
Nutrition information is automatically calculated, so should only be used as an approximation.
