Calhoun’s Ale Steak Recipe
Calhoun’s Ale Steak is a tender, juicy sirloin marinated in the restaurant’s signature Cherokee Red Ale, delivering a rich, savory flavor enhanced by its char-grilled perfection.
Make our Calhoun’s Ale Steak Recipe at home. With our Secret Restaurant Recipe your Ale Steak will taste just like Calhoun’s.
Photo by Thomas Hawk
Calhoun’s Ale Steak
A Local and Regional Favorite Steak Copycat Recipe
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Calhoun’s
Calhoun’s is a popular restaurant chain based in Tennessee, known for its Southern-style barbecue and comfort food. The first Calhoun’s opened in 1983 in Knoxville, Tennessee, and quickly gained a reputation for its award-winning ribs, which helped the restaurant establish a strong following in the region. Over the years, Calhoun’s expanded to several locations throughout Tennessee, particularly in East Tennessee, where it became a beloved fixture for both locals and tourists.
The restaurant’s style is rooted in traditional Southern cuisine, offering a menu that includes a variety of smoked meats, hearty sides, and classic desserts. Calhoun’s is particularly famous for its baby back ribs, which are slow-cooked to perfection and basted in a tangy barbecue sauce. In addition to ribs, the restaurant is well-known for its pulled pork, smoked chicken, and hickory-grilled steaks.
Another standout dish at Calhoun’s is its banana pudding, a quintessential Southern dessert that has become one of the restaurant’s most popular offerings. Creamy, rich, and topped with whipped cream, this dessert embodies the comforting, homey flavors that Calhoun’s is known for.
Calhoun’s popularity extends beyond its food, as the restaurant’s warm, welcoming atmosphere and scenic locations—some of which offer beautiful views of the Tennessee River—make it a favorite destination for family gatherings and casual dining. With its strong ties to Tennessee’s culinary heritage, Calhoun’s remains a go-to spot for authentic Southern barbecue and comfort food.
Ale Steaks
Ale Steak is a celebration of bold flavors and culinary artistry, where the robust richness of ale meets the tender succulence of expertly prepared beef. The star of the dish is typically a well-marbled cut like sirloin, ribeye, or New York strip, carefully marinated in a blend of ale, garlic, herbs, and spices. The choice of ale is crucial—dark, malty brews like brown ales or porters add depth and caramelized sweetness, while hoppier varieties introduce a subtle bitterness that complements the meat’s savory notes.
The crafting of ale steak begins with a marinade that tenderizes the beef while infusing it with nuanced flavors. After hours of soaking, the steak is seared to perfection on a hot grill or skillet, achieving a caramelized crust that locks in juices. The finishing touch may include a drizzle of ale-infused reduction sauce, a nod to the marinade that began the journey.
Ale steak’s appeal lies in its layered complexity and versatility. The harmony of beer and beef creates a dish that feels both rustic and elevated, making it a favorite in brewpubs and upscale steakhouses alike. Places like Calhoun’s in Tennessee serve exceptional versions, such as their Ale Steak marinated in Cherokee Red Ale, while gastropubs nationwide offer innovative twists.
Beyond its impeccable flavor, ale steak embodies the communal spirit of beer culture, pairing perfectly with a pint of its marinating brew or complementary sides like garlic mashed potatoes and roasted vegetables. It’s a dish that brings together the best of land and craft, delivering a dining experience that’s as hearty as it is memorable.
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Calhoun's Ale Steak Recipe
Calhoun's Ale Steak is a tender, juicy sirloin marinated in the restaurant's signature Cherokee Red Ale, delivering a rich, savory flavor enhanced by its char-grilled perfection. Serve the steak with mashed potatoes, grilled vegetables or a crisp side salad for a complete meal. Enjoy the rich, bold flavors of Calhoun’s signature Ale Steak at home.
Yield: 2 Steaks
Ingredients
Steak and Marinade
- Two 8 - 10 ounces each Sirloin Steaks
- 1/3 cup Olive Oil
- 2 tablespoons Dijon Mustard
- 3 cloves Garlic minced
- 1/2 cup Cherokee Red Ale or any other Amber/Red Ale, of choice
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Soy Sauce
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon freshly ground Black Pepper
Worcestershire Butter
- 1/2 cup Unsalted Butter softened
- 1 tablespoon Worcestershire Sauce
- 1 clove Garlic peeled and minced
- 1 teaspoon fresh Parsley finely chopped
- 1/4 teaspoon freshly ground Black Pepper
Instructions
- In a large mixing bowl, whisk together olive oil, Dijon mustard, 3 cloves minced garlic, ale, 1 tablespoon Worcestershire sauce, soy sauce, smoked paprika, and 1/2 teaspoon black pepper.
- Place steaks in a resealable plastic bag or shallow dish.
- Pour prepared marinade over steaks, ensuring they are well-coated.
- Seal or cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
- In a small bowl, combine softened butter, 1 tablespoon Worcestershire sauce, 1 clove minced garlic, parsley, and 1/4 teaspoon black pepper. Mix until smooth.
- Transfer butter mixture to a piece of plastic wrap or parchment paper. Roll it into a log shape and seal tightly.
- Refrigerate about 30 minutes or until firm, .
- Remove steaks from marinade.
- Allow them to come to room temperature for 20 - 30 minutes before cooking.
- Preheat a grill or skillet to medium-high heat.
- Cook steaks for about 4 - 5 minutes per side for medium-rare, or adjust to your preferred doneness.
- Remove from heat to plates and allow steaks rest for 5 minutes after cooking to retain their juices.
- Slice a piece of prepared Worcestershire butter and place on top of each steak while they are still warm, allowing butter to melt over the meat.
- Serve hot.
Calhoun's Ale Steak
A Calhoun's Copycat Recipe
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Steak Degrees of Doneness
- Rare: 95 – 105°F. Cool deep red center.
- Medium Rare: 115 – 125°F. Warm red center with a hint of pink.
- Medium: 130 – 140°F. Warm pink center.
- Medium Well: 150 – 160°F. Some pink in the center but mostly cooked through.
- Well: 165 – 175°F. No pink, cooked all the way through.
Courtesy of Longhorn Steakhouse
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Photo of “Calhoun’s on the River” is by Thomas Hawk and is used by permission under the Attribution-NonCommercial 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc/2.0/legalcode.en. Photo of “Calhoun’s on the River” is by Thomas Hawk and is used by permission under the Attribution-NonCommercial 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc/2.0/legalcode.en. Thank you, Tom. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is original to Secret Copycat Restaurant Recipes. Recipe created by Secret Copycat Restaurant Recipes based on information from the restaurant and other sources on the internet – many courtesy of the Wayback Machine. Additional Information is from original research done by Secret Copycat Restaurant Recipes and/or courtesy of Wikipedia and is used by permission.
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