Ok, not entirely, but, according to a recent study at the University of Porto in Portugal, marinating your steak in beer for six hours before cooking it reduces the alleged cancer causing heterocyclic amines (HAs) by up to 90%.
Of course, these HAs are typically created when you cook your steak medium or well-done and I can’t think for the life of me why you would do such a terrible thing. Oh, and, in this study, they pan fried their steak and didn’t grill it, another fairly confounding decision amongst decisions. Oh, right, and also? Heterocyclic amines are such a statistically small cause of stomach cancer it’s really not even something you need to bother spending any time worrying about.
But, hey, did I mention? Beer!