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Rib Eye Steak in a Bock Beer Marinade
One of Chef Jeff Blank's favorites.

Prep: 5 minutes
Refrigerate: 4 hours to overnight
Cook: 10 minutes
Servings: Serves 4-6

6 rib eye steaks (approximately 10 oz. each)

1 bottle (12 oz.) Shiner Bock beer, or your favorite dark beer

2 Tbsp. garlic, chopped

2 Tbsp. red onion, diced fine

2 Tbsp. Worcestershire sauce

4 shakes Tabasco

-- juice of 2 limes

1/4 cup brown sugar, packed

1 Tbsp. coarse brown mustard (Creole is good)

2 Tbsp. olive oil

2 tsp. salt

	Combine all ingredients, except salt.
	Pour over steaks and marinate from 4 hours to overnight in plastic zipper bag.
	Grill steaks over medium-high heat about 4-5 minutes per side for medium-rare to medium doneness.
	Season with salt to taste after cooking.

This is also a wonderful marinade for ribs, portabello mushrooms, etc.

Need help with this recipe? Go to: Grilling, Meat Doneness

Recipes and Cooking Data Courtesy of the Texas Beef Council