3 bottles Saranac Caramel Porter Beer
3/4 cup maple syrup
3/4 cup balsamic vinegar 1/2 cup honey
1 tablespoon ground coriander 1 1/2 teaspoon ground ginger
6 boneless ribeye steaks 2 sticks butter, softened, cubed
1/4 teaspoon black pepper 1/4 teaspoon paprika
1 teaspoon maple syrup olive oil
1 shallot, peeled, minced 4 ounces crawfish, chopped
2 tablespoons sherry 1 tablespoon cilantro, chopped
For the marinate, in a mixing bowl, whisk together the beer, syrup, vinegar, honey, coriander, and ginger. In a large plastic Ziploc bag, place the steaks and marinate. Seal, refrigerate 4 hours. For crawfish butter, in medium mixing bowl, combine the butter, cilantro, black pepper, paprika and syrup. Mix well. In a medium skillet, heat 1/4 inch olive oil over high heat. Add the shallot and saute for 3 minutes. Add the crawfish meat and mix well. Cook steaks accordingly to desired doneness on high over a grill. Place each steak on a serving plate. Top with warm crawfish mixture. Serve.
