After years of winning medals, we’re honoring our beloved Russian Imperial Stout with its own delectable steak menu.
On Friday, February 21, all Iron Hill Brewery & Restaurant locations will be launching the Russian Imperial Stout and Steak Menu. Six special steak options will be available to pair with your Imperial Stout, or any other Iron Hill beer of choice, through Tuesday, March 4.
Our Director of Brewery Operations and Owner, Mark Edelson, explained that this Imperial Stout was due for a celebration. “Year after year, the Russian Imperial Stout wins awards and we have never held a company-wide event around it. Part of Iron Hill’s culture is food and beer, so we looked for a food worthy of such an award winner. The finest cuts of beef seemed to fit the bill.”
Russian Imperial Stout is brewed at most Iron Hill locations only once a year, though our Media Head Brewer, Bob Barrar (pictured to left), brews it three or four times a year and also brews 750-ml Bottled Reserves that are available in the restaurant. Barrar and our Iron Hill Newark Head Brewer, Justin Sproul, first dreamed up the Imperial Stout while at Chicago’s Siebel Institute of Technology in 2001. Shortly upon their return to Iron Hill, Justin formulated a batch and customers raved. Bob entered the stout in the Great American Beer Festival in 2003, and Iron Hill was awarded the Gold Medal. Since then, this stout has won nine total medals in competition.
“Since the Russian Imperial Stout is brewed with dark roasted malts,” Edelson said, “it has a wonderful roasted character which pairs very well with our steaks.”
So, what’s all the beef about this new six-steak menu? Be tempted: there’s a cut of steak that’s sure to satisfy your appetite. Try our Pan-Roasted Filet Mignon, which arrives wrapped in bacon and with caramelized shallots, or delight your palate with our Char-Grilled Ribeye Steak that’s cozy with cheesy mashed potatoes and onion rings. Another char-grilled option, our Porterhouse Steak, is elevated with enticing accompaniments like stuffed mushrooms and wedge fries.
We haven’t forgotten spice lovers either, with two heat-forward cuts making an appearance on the menu: the Steak au Poivre, a New York Strip Steak served in a green peppercorn sauce, and our Red Chile Rubbed Flat Iron, finished with a chipotle-lime sauce. Surf and Turf fanatics, you may want to consider making a reservation, too. Rounding out the menu are our pan-seared beef tenderloin medallions served with a Maine-lobster mushroom sauté.
Pricing ranges from $24.95 to $35.95 for every dish on our special steak menu. Learn more about the upcoming Stout and Steak featurette, or entice your appetite with the full menu here.
Content provided by Dish Works author Jim Breslin.
