There’s nothing better than charcoal grilling, I’m convinced. I had an expensive gas grill, but what I gained in time, I lost in flavor. It just wasn’t the same. I went back to cooking over coals and never looked back.
I mean come on…. you can’t get a steak this beautiful and flavorful except over coals.
I’ll tell you how it came to be…
I love a good grilled burger more than anything, so 99% of the time that’s what I grill when I grill. However, my boyfriend is a ribeye steak man, and I recently saw a couple of beauties, so I picked them up to surprise him.
When I got home, I mixed together an amber ale, some brown sugar and some teriyaki sauce in a ziploc bag, put the steaks inside and left them in the fridge overnight to marinate and tenderize.
The next day I fired up those coals and let them ash over real nice.
Just before placing the steaks on the grill, I rubbed them with some seasoning.
Only charcoal can make this kind of magic happen.
While the steaks were cooking, I boiled the leftover marinade and used that to baste them.
The ribeyes were tender, juicy and the flavor was out of this world.
Seriously, so good!
Grilled Ribeyes with Beer & Brown Sugar Marinade
- 2 ribeye steaks
- ¼ cup brown sugar packed
- ½ cup amber ale
- ¼ cup teriyaki sauce
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp seasoning salt
- ½ tsp cayenne pepper
- Mix together brown sugar, amber ale and teriyaki sauce in a ziploc bag. Add steak to bag, coating well. Refrigerate overnight.
- Light charcoal grill and let coals ash over before cooking.
- Just before placing steaks on grill, remove from marinade and rub both sides with a mixture of pepper, garlic powder, seasoning salt and cayenne.
- Cook on grill to desired doneness, flipping meat as needed.
- Heat leftover marinade on stove to boiling and continue to simmer while steaks cook. In last few minutes of cooking, baste tops of steak with marinade.