Bundaberg Ginger Beer Steak Sauce

This version uses beef stock to stop the ginger beer from becoming too sweet. Reduce it until glossy, then finish with butter.

Ingredients

• 1/2 cup Bundaberg ginger beer
• 1/4 cup beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1-2 tsp apple cider vinegar or lemon juice, to taste
• 1 small knob butter
• Freshly ground black pepper
• Optional: 1 crushed garlic clove
• Optional: pinch chilli flakes or cayenne

Method

1. Cook the steak in a pan and set it aside to rest.
2. Pour off excess fat from the pan, leaving the browned bits and a little fat behind.
3. If using garlic, add it to the pan and cook for about 20 seconds.
4. Add the ginger beer and scrape the pan to lift the browned bits.
5. Add the beef stock, Worcestershire sauce, Dijon mustard, black pepper, and chilli if using.
6. Simmer until reduced by about half to two-thirds. It should look glossy and lightly syrupy, not watery.
7. Taste and add vinegar or lemon juice until the sauce stops tasting too sweet.
8. Turn off the heat and whisk in the butter.
9. Spoon over rested steak and serve immediately.

Notes

• Do not add sugar or honey. The ginger beer already brings enough sweetness.
• If it reduces too far, loosen it with a small splash of beef stock.
• Works best with porterhouse, rump, sirloin, or ribeye cooked with a solid crust.