1 rib-eye steak, about 12 ounces, cut 1-inch thick
2 tablespoons chopped garlic
2 tablespoons chopped fresh flat-leaf parsley leaves
1/2 teaspoon freshly ground black pepper
12 ounces favorite beer or ale, or more as needed
1 tablespoon plus 1 teaspoon vegetable or corn oil, divided
1/4 cup low-sodium chicken broth
Salt to taste
2 teaspoons favorite sweet-hot mustard
Pat the steak dry. In a pan or bowl into which the steak will fit tightly, combine the garlic, parsley, pepper and beer. Place the steak in the marinade and add additional beer if needed to completely cover the steak. Cover the pan or bowl with plastic wrap and refrigerate 4 to 8 hours. Remove the steak from the marinade, pat dry and reserve marinade. Coat the steak lightly with 1 tablespoon vegetable oil; set aside.
Strain the marinade (discarding solids) into a medium skillet and add the chicken broth. Bring the liquid to a boil over high heat and reduce to 1/3 cup, about 15 minutes. Caution: The carbonation in the beer will cause the mixture to boil up. Remove the pan from the heat and stir the liquid down before it boils over.
At cooking time, lightly oil a ridged grill pan or a cast-iron skillet with remaining 1/2 teaspoon vegetable oil. Heat over medium-high heat until very hot. Place the steak in the pan and cook until seared and nicely browned, about 4 minutes. Turn the steak, season the browned side with salt, and cook for 4 minutes more for medium-rare or 5 minutes more for medium. Remove steak from skillet to serving plate.
Meanwhile, stir the mustard into the reduced broth and simmer, stirring often, until it thickens. Season with salt. Make a puddle of sauce on 1 or 2 warm serving plates. Cut steak into 1/2-inch-thick slices and place on top of the sauce.
Makes 2 servings