Pub Steak

Rub steaks down with a pinch or two of salt. Let rest for 30 minutes to absorb salt.

Meanwhile, preheat the oven to 385 degrees F (190 degrees C).

Mince 1 clove of garlic and set aside. Cut tops off 2 remaining cloves and rub with olive oil. Wrap in foil.

Roast garlic in the preheated oven until cloves are tender and browned, about 25 minutes. Remove from the oven and set aside.

Whisk pale ale, stout, Worcestershire, hoisin, and brown sugar together in a bowl; set aside.

Melt 2 tablespoons butter in a saucepan over medium-low heat. Reduce heat to low, add shallot, and cook until it starts to caramelize, 10 to 15 minutes. Add the reserved minced garlic and the roasted garlic; cook until fragrant, about 30 seconds.

Add remaining 2 tablespoons butter and flour; stir it all up to make a roux and cook for 4 minutes. Increase heat to medium and slowly whisk in the beer mixture, letting it thicken each time before adding more. Once it is all incorporated, let gravy simmer and reduce for 10 minutes. Season with remaining salt and pepper.

Melt clarified butter in a large skillet over medium heat. Add steaks and cook for 8 minutes, flipping halfway through. Crank heat up to medium-high and sear for a maximum of 1 minute per side. Remove steaks to a plate and tent with foil; let rest for 8 to 10 minutes.

Plate steaks and ladle gravy over top. Serve immediately.