Redeye Ribeye Steaks
12 oz. bottle dark lager (we
used …. )
2 tablespoons minced garlic
¼ cup minced red onion
1 teaspoon hot pepper sauce
2 tablespoons grapefruit juice
¼ cup molasses
2 tablespoons brown or spicy
prepared mustard
2 tablespoons olive oil
6 well-trimmed ribeye steaks (approx 8 0z each) – we used only 4 but a little
bigger than 8oz
2 teaspoons salt
2 teaspoons coarsely ground black
pepper
2 teaspoons dark brown sugar
1. Blend lager, garlic, onion, pepper sauce,
grapefruit juice, molasses, mustard, and olive oil in blender on HIGH until smooth.
Reserve ¼ cup for basting, and pour remaining
marinade over steaks in a large shallow dish. Cover and chill at least 2 hours (we did 4 hours),
turning steaks once to marinade on both sides.
2. Mix salt, pepper and brown sugar to make
a spice rub. Remove steaks from marinade
and sprinkle with spice rub. Press rub into
surface of meat. Prepare grill to medium-high
heat. Grill steaks over indirect heat, about
5 minutes per side (depending on thickness of cut). Baste with reserved marinade.
3. Remove steaks from grill and let rest for
5 minutes on warm platter before serving
Grilling with Beer by Lucy Saunders
ISBN 10: 0-9769875-0-3
Pages :
218
Price : $21.95
Published by F&B Communications, LLC.
Return to Brit and Yankee Home Page