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.
*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
- Cheeseburger Egg Rolls by Pies and Plots
- Chuckwagon Beef Stew by The Chef Next Door
- Cowboy Chili (Easy Texas Red Chili) by Curious Cuisiniere
- Cowboy Sushi by NinjaBaker.com
- Grilled Beef Skewers by The Freshman Cook
- Healthier Baked Italian Meatballs by Hardly A Goddess
- Hearty Steak and Black Bean Chili on Rice by Confessions of an Overworked Mom
- Pot Roast Foil Packs by For the Love of Food
- Steak and Egg Hash by Hezzi-D’s Books and Cooks
- BBQ Beef Brisket Sandwiches by Grumpy’s Honeybunch
- Cowboy Burgers by Home Sweet Homestead
- Grilled Butter Burgers by That Skinny Chick Can Bake
- Open Faced Steak Sandwich by Daily Dish Recipes
- Rodeo Steak Sandwiches by My Blissful Mess
- Slow Cooker Steak Sandwiches by Restless Chipotle
- Barbecue Beef Skillet Cornbread by Cindy’s Recipes and Writings
- Beef and Cabbage Bake by Our Good Life
- Cowboy Nachos by Feeding Big
- Slow Cooker Cowboy Baked Beans by Renee’s Kitchen Adventures
- Chicken Fried Ribeye by Life Tastes Good
- Chili Rubbed Sirloin Steak by Food Done Light
- Grilled Porterhouse with Foil Pouch French Onion Green Beans by Sunday Supper Movement
- Paleo Salisbury Steak by Cricket’s Confections
- Ribeye & Scallops with Beer-Butter Sauce by Gourmet Everyday
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