Cowboy Cooking Recipes: Ribeye & Scallops with Beer-Butter Sauce #SundaySupper and #RootsinBoots

I don’t actually have any cowboys in my household, but I have a couple who think they are, and whenever given their choice of dinner, the answer is simple…steak.  Now, I love steak, just like everyone else, but with my crew of three guys who eat like a half-dozen grown men, I can’t afford for them to feed on steak every night of the week! However, date night steaks have become one of my favorites, and, frankly, when the kids aren’t around, I love to cook a bit more over-the-top and make dinners that are special for my sweetie.

This particular dinner was a complete win.  I love cooking steaks in my grandmother’s cast iron skillet, so once my Certified Angus Beef® Ribeyes were finished and resting, I quickly seared some huge sea scallops (bay scallops are the tiny ones; sea scallops are the big ones).  Once the scallops were done, which takes only a couple of minutes, I decided on a champagne-butter sauce, but switched the champagne for beer.

When choosing  beer for this sauce, I have a few suggestions.
First and foremost, don’t use cheap, nasty beer.  You’re going to be reducing the beer and intensifying the flavor. The last thing you want to intensify is nasty beer.
Next, choose a light, crisp beer.  Stouts and porters are great, but for this sauce you need a light flavor and color.  Use an ale, blonde, light wheat, or even a hard cider.
Lastly, experiment with craft beer.  There are some phenomenal craft brews out there with blends of flavors that would be great for this sauce.


1 tsp olive oil
1 TBSP butter
4 green onions-chopped white & green parts
1 garlic clove-smashed and finely minced
1 c. Light, malty, crisp beer
1/2 c. cold butter-cut into small cubes


In a skillet, melt butter in olive oil over medium heat.  Add onions and saute over medium heat for 1 minute.  Add the beer and allow to completely reduce over medium heat until barely a tablespoon of liquid remains.  Remove from heat and whisk in cold butter.  Immediately spoon over cooked steak and scallops.

Side Notes

*This sauce would be great over grilled chicken.
*If serving your steak with mashed potatoes, the sauce will soak into the potatoes….OMG! You will love life.
*We served our steak & scallops with beer braised turnip greens.  In the south, we like our turnip roots cooked with the green tops, so I fried up some bacon, julienned the roots, and braised everything together in a bottle of German pilsner.  Just before serving, I added a splash of apple cider vinegar, a teaspoon of sugar, and salt & pepper to taste.  If turnip greens aren’t available in your area, try any braising green.

More Sunday Supper Cowboy Cooking Recipes

Beefed Up Main Dishes

Hearty Sandwiches

Sizzling Sides

Substantial Steaks

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