From 1846 to the Grill: The Underberg Steak Marinade

Some bottles you pour. This one you unwrap.

If you've spent any time with Underberg, you know the ritual: the straw-colored paper twisted around a tiny 20 ml bottle, warmed for a second in your hand, then taken in one clean swallow after a big meal. It's a habit that's barely changed since 1846 — and it fits in a coat pocket. But the ritual leaves out one secret: the same herbs that settle a heavy dinner are brilliant at building one. So today we're taking Underberg out of its after-dinner slot and onto the grill.

First the story, then the steak.

A secret poured in Rheinberg, 1846

Underberg starts with one man and one stubbornly good idea. In June 1846, Hubert Underberg founded his company in the small Rhineland town of Rheinberg, Germany, alongside his wife Katharina under the name Underberg-Albrecht. His goal was a digestif that would taste and work exactly the same every single time — a promise he stamped onto the brand in two Latin words: Semper Idem, “always the same.”

Delivering on that promise took an unusual recipe. Underberg is made from aromatic herbs sourced from 43 countries, blended and matured by a process the family has guarded for nearly 180 years. To this day the full formula is known to only a handful of people inside the Underberg family — no published ingredient list, no shortcuts. Those herbs are coaxed into a 44% ABV bitter that's deep, brisk, and unmistakably itself.

The little bottle made an impression early. Underberg was poured for an international audience at the first World's Fair — London's Great Exhibition of 1851 — and went on to become a cult object in bars, kitchens, and dining rooms around the world. Even the packaging earns its keep: that straw-paper wrapper isn't just charming, it shields the bitter from sunlight.

How it's traditionally taken

Underberg isn't a sipping spirit. Tradition says to reach for it within about 30 minutes of finishing a meal — especially a rich one — and to drink it neat, at room temperature, in one decisive go. Many people cradle the bottle in a fist for a moment first, letting it warm before they unwrap it. The unwrapping, honestly, is half the pleasure.

That after-dinner role is where most people meet Underberg. But those same bold, herbal notes that cut through a heavy meal can do remarkable work in the meal — which brings us to the grill.

Cooking with Underberg: a heritage steak marinade

One 20 ml bottle — exactly one serving of Underberg — is all it takes to lift a steak. The herbs act like a built-in spice blend, and the bitter's backbone balances the char and fat of a good cut. This is our take on Underberg's own marinade, scaled for a US kitchen and a summer grill, with a quick red-cabbage slaw to keep everything bright.

Underberg grilled steak with red-cabbage slaw

Serves 4 · About 30 minutes active, plus overnight marinating

For the steak

• 4 ribeye or entrecôte steaks (about 7 oz each)
• 1 bottle (20 ml) Underberg
• ⅓ cup canola or other neutral oil
• 2 garlic cloves, finely chopped
• 2 tbsp fresh rosemary, finely chopped
• 2 tsp brown sugar
• Salt and freshly ground pepper

For the slaw

• 1 lb red cabbage, very thinly sliced
• 2 carrots, cut into thin strips
• 3 scallions, sliced into rings
• 3 tbsp white wine vinegar
• 3 tbsp neutral oil
• 1 tbsp sugar
• 2 tbsp chopped chives
• Salt and pepper

Make the marinade. Whisk the Underberg, oil, garlic, rosemary, and brown sugar in a bowl. Add the steaks, turn to coat, cover, and refrigerate 6–12 hours (overnight is ideal).

Make the slaw. Put the cabbage and carrots in a large bowl with the sugar and a good pinch of salt. Massage with your hands for a minute or two until softened. In a separate bowl, whisk the vinegar and oil, season with salt and pepper, then toss with the vegetables. Add the scallions and chives and chill 30–60 minutes so the flavors come together.

Grill. Take the steaks out of the fridge about an hour before cooking. Season with salt and pepper and heat your grill to high (around 500°F). Grill 2–4 minutes per side, until the internal temperature reads about 130°F for medium-rare or 135°F for medium. Rest the steaks 10 minutes before slicing — this is not optional — then serve with the slaw.

The full circle

Here's the part we love: pour something easy alongside the steak, enjoy the meal, and when the plates are clear, reach for a second little brown bottle to close it out the traditional way. One bottle in the marinade, one after dinner — the whole arc of Underberg, from 1846 to your backyard, in a single evening.

Ready to stock up? Shop Underberg at Bittersberg and keep a few bottles on hand — for the grill and for after.

Recipe adapted from Underberg's classic steak marinade.