Pirate Steak

Pirate steak gets its name from the bold, no-holds-barred sauce that bastes this thick-cut sirloin on the grill. A full 12 ounces of beer simmers down with chili sauce, Dijon mustard, soy sauce, hot sauce, and a dash of liquid smoke into a glossy, tangy basting sauce with serious depth.

The sauce simmers for 30 minutes before it touches the meat. That reduction concentrates the flavors and thickens it enough to cling to the steak instead of dripping straight into the coals. Brush it on before grilling and baste frequently on both sides as the steak cooks.

This recipe calls for a 1½ to 2-inch thick sirloin, which needs a full 15 minutes per side over medium coals. That thickness is intentional. A thin steak would overcook before the sauce has time to caramelize and build up those sticky, lacquered layers.

Pro Tips

• Simmer the sauce until it coats the back of a spoon. Too thin and it runs off the meat without leaving flavor behind.
• Season with salt and pepper only after turning and after removing from the grill. Salting before cooking pulls moisture from the surface and prevents a good sear.
• Let the steak rest 10 minutes after grilling before slicing. The juices need time to redistribute through that thick cut.
• Serve extra sauce on the side for dipping. It’s too good to waste.

Variations

• Use a dark stout or porter instead of lager for a richer, more roasted sauce.
• Add a tablespoon of brown sugar to the sauce for a sweeter, more caramelized glaze.
• Try this sauce on thick-cut pork chops or bone-in chicken thighs.