• I cup dark beer
• 2 tablespoons Worcestershire sauce
• 1 tablespoon kosher salt
• 1 teaspoon freshly cracked black pepper
• 2 tablespoons brown sugar
• 1 teaspoon garlic powder
• 4 New York strip steaks (8 oz each)
• 1 tablespoon extra virgin olive oil
• 1 shallot, minced
• 2 tablespoons butter, diced

Directions:

Combine the beer, Worcestershire sauce, salt, brown sugar and garlic powder in a bowl. Stir to mix thoroughly.  

Place the steaks in a resealable plastic bag and cover with the marinade. Refrigerate at least 4 hours or up to 24 hours massaging the meat and flipping the bag several times.

Remove the steaks from the marinade and pat dry. Reserve the marinade.

Preheat oven to 200^oF.

Heat a large sauté pan over medium high heat. Add the olive oil and when hot add two of the steaks. Cook 4 minutes on one side, turn, and cook 3 minutes on the other side (medium rare). Remove the steaks from the pan, tent with foil and place in the oven. Cook the remaining steaks and when done place them under the foil in the oven. Turn the oven off.

Add 1 teaspoon of olive oil to the sauté pan and the chopped shallot. Sauté for 1 minute and add the reserve marinade. Stir and reduce for 3-5 minutes until a sauce is formed. Remove from the heat and stir in the butter.

Remove the steaks from the oven and serve each steak with a tablespoon or two of the reduced sauce.