Dave Kassling, owner of Tri-Tip Grill (which has locations in Grand Central Terminal and Rockefeller Center) generously gave us a couple of tri-tip steaks to experiment with beer pairings. This weekend we made up the steaks. They’re already rubbed, smoked and charred when you get them, and come with instructions on how to cook them to medium rare. We picked a few beers based on experience and recommendations from readers. Belgian styles and IPAs were among the most popular so we chose a few different local or regional beers and a Trappist beer to try out with the steak.
We tried a Westmalle Dubbel, Southampton Burton IPA, Ommegang Rare Vos and Harpoon Leviathan Quad with the meat, and here are our assessments:
Westmalle Dubbel: At first we thought this would be the winner because the effervescence of the beer would cut through the richness of the steak while there would be enough flavor to stand up to the steak. The dark fruit and clove flavors of the beer went surprisingly well with the char on the meat at first, but it left a strange aftertaste with the smokiness.
Southampton Burton IPA: We picked this beer for the earthy hop bitterness and the solid malt backbone. It turned out to be too bitter for the steak and blew the flavors off the palate. We still like the beer but it just didn’t work well as a pairing.
Ommegang Rare Vos: Perfectly complementary. The effervescence from the Belgian yeast cut through the fat of the steak while the slight spice and understated hop bitterness complimented the char and smoke from the meat.
Harpoon Leviathan Quad: Too strong and overpowering for the meat. Again, the dark fruit flavors mixed with the smoke flavors in a strange way we didn’t like. Clocking in at 11.75 percent ABV, the beer was just too big.
The winner? Ommegang Rare Vos!
Photos by Michael Gallagher