Recipe: Beer-Marinated Rump Steak, Joe Carroll, Feeding The Fire

Joe Carroll scents this top round with orange and nutmeg

Joe Carroll of St. Anselm and Fette Sau in Brooklyn marinates rump steaks from the top round in orange zest, stout beer, nutmeg and cinnamon. You can grill them after soaking for just a few hours or allow the steak to marinate for up to three days to allow the flavors to really come through.

To learn more, read "Hey, Grill."

Recipe adapted from "Feeding the Fire: Recipes & Strategies for Better Barbecue & Grilling," by Joe Carroll and Nick Fauchald

Beer-Marinated Rump Steaks
5 from 53 ratings
Learn how to make stout beer-marinated rump steak with this recipe from Fette Sau's Joe Carroll.
Prep Time
Cook Time
Total time: 20 minutes
  • Four 8-ounce rump (top round) steaks
  • 3 cups stout or other full-bodied dark beer
  • ½ teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon kosher salt, plus more for seasoning
  • ½ teaspoon freshly ground black pepper, plus more for seasoning
  • Three 2-inch strips orange zest
  1. Place the steaks in a large resealable plastic bag and set aside.
  2. Pour the stout into a medium bowl. When the foam subsides, whisk in the cinnamon, nutmeg, salt and pepper. Pour the marinade into the bag; throw in the orange zest. Refrigerate the steaks for at least 4 hours or up to 3 days. The longer the better.
  3. Prepare a charcoal or gas grill for medium-hot cooking.
  4. Remove the steaks from the bag and discard the marinade. Pat the steaks dry using a paper towel and season generously with salt and pepper.
  5. Grill the steaks, turning them every couple of minutes, until an instant-read thermometer inserted into the middle reads 135° for medium doneness, 8 to 10 minutes. Remove the steaks and allow to rest for 5 minutes before serving.
Calories per Serving 462
Total Fat 18.7 g
Saturated Fat 7.4 g
Trans Fat 0.0 g
Cholesterol 156.5 mg
Total Carbohydrates 7.3 g
Dietary Fiber 0.5 g
Total Sugars 0.0 g
Sodium 371.8 mg
Protein 50.7 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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