The Abyss Chili Rib Steak with Long Grain and Wild Rice

Serves: 4

Preparation and cook time: 30-40 minutes

Total time necessary: 2 hours 40 minutes

This simple recipe calls for a bottle of Deschutes Brewery's Abyss Imperial Stout. The Abyss is an 11% ABV beer made with--amongst other things--black strap molasses, licorice, vanilla beans, and cherry bark. After brewing, it's aged in oak, pinot, and bourbon barrels.

The chocolaty goodness of The Abyss counters the sweet and spicy garlic-chili sauce used in the marinade.

Ingredients:

2 bottles of The Abyss from Deschutes Brewery

4 tsp Sambal Oelek or similar sweet garlic-chile sauce

1 tsp ground sea salt

1 tsp fresh ground pepper

4 steaks

1 Tbsp olive oil

For this recipe, I'd recommend a premium cut of steak. I prefer a rib steak. Lay it on your cutting board and, using a very sharp knife, lightly cut parallel lines about 1/8" deep and 1/2" apart into the steaks. Turn the steaks 90 degrees and do it again, creating a cross-hatch of 1/8-inch-deep grooves for the marinade to soak into. Flip the steaks over and repeat the process. Toss the steaks into a large zip-lock bag.

Open the bottle of The Abyss. Pour yourself a glass. Close your eyes. Smell it. Take a mouthful and rinse your mouth with it. Swallow. In a small bowl, pour 1 cup of The Abyss. Add the Sambal Oelek, salt and pepper and stir. Pour it all into the zip-lock bag. Make sure both sides of all the steaks are well coated with the marinade. Put the bag-o-steak into the fridge for 2 hours, flipping it after an hour to ensure adequate soakitude. Finish your glass of The Abyss at your own pace. Careful...it can be dangerous.

Cook 2 cups of long grain and wild rice according to the instructions. Try to time it so it will be done at the same time as your steaks, or a little later.

In a ribbed griddle or seasoned cast iron pan, preheat the olive oil on medium high until it starts to smoke. Drop in your steaks and listen to the sizzle. Cook the steaks to your preferred doneness. I'd go with medium rare. After you've removed the steak, remove the pan from heat and deglaze the pan with another 1/4 cup of The Abyss. Set aside. Let the steaks sit for at least 5 minutes.

Pour the sauce from the pan over the rice.

Serve.

(This recipe would go well after a romaine salad with a balsamic vinaigrette.)