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Cook One, Drink Two: G’Knight Brown Sugar T-Bone Steak

June 30, 2020

Decisions are tough – especially when the question is “What’s for dinner?” We gotchu covered. Taking inspiration from our CANundrum mixed pack of five Oskar Blues favorites, we created recipes infused with each beer in the pack. We stuff three cans of each of the Oskar Blues beers included in the CANundrum pack. Our mantra? Cook one, drink two.

First up, G’Knight Brown Sugar T-Bone Steak. G’Knight Imperial Red IPA has always been big, red, and sticky. The stickiness of this old school, West Coast IPA makes it the perfect base for a sugary sweet marinade and glaze on a big-ass, bone-in steak. The hops from 12 oz. of G’Knight shine through and are balanced by salty soy sauce, savory garlic, and a touch of heat from red pepper flakes. Caramelization is your friend.


12 oz G’Knight Imperial Red IPA

1/4 cup brown sugar

3 cloves garlic, finely grated

1 tbsp soy sauce

1 tsp crushed red pepper

1/2 tsp paprika

2 T-bone steaks (12-16 ounces each, 1-inch thick)

2 tbsp canola oil

Salt and ground black pepper, to season


Add beer, brown sugar, garlic, soy sauce, paprika, and crushed red pepper to a mixing bowl. Whisk until sugar has dissolved.

Place steaks in a resealable plastic bag and add marinade. Marinate at least 2 hours, up to overnight.

Remove steaks from refrigerator and let stand at room temperature for 20-30 minutes. Remove steaks from marinade and dry with paper towels. Rub with oil and season with salt and pepper.

Grill steaks over direct high heat until cooked to desired doneness, 8-10 minutes for medium-rare, turning once.

Transfer steaks to a cutting board and let rest 5 minutes before carving.

Cook one, drink two – you’re guaranteed a good night.

Recipe + Video by Beer Belly

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