Steak Expert Cory Groom: Molasses and Beer-Mopped Steaks

Here’s an idea … Take your favorite beer (the darker the better). Mix it with some molasses, garlic, shallots, onions, fresh chopped thyme, parsley, and Dijon mustard. Kick it up a little with crushed red pepper. Mix all of these ingredients in a mixing bowl.

Brush your meat with the liquid as it grills or until your meat is cooked to your liking. I say, the fattier the meat, the better. The fat will absorb the liquid and retain the flavor of the beer, and the molasses will give the meat a little sweet crust.

Cook on medium heat. Be careful not to burn your meat. Keep a good eye on it as it cooks.

Note: If you prefer not to brush the liquid on your meat as you cook it, you can also place all items in a saucepot and bring it to a boil. Once at a boil, thicken the mixture with cornstarch and water. You may then brush on both sides of the meat in the last couple of minutes of cooking.

Cory Groom is a chef at Pappas Bros. Steakhouse in Dallas.

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