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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 flavorfulexcept 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
Liz - Eat Move Make
Grilled ribeyes with beer and brown sugar marinade are guaranteed to be a huge hit this summer. Tender, flavorful and juicy steaks on the charcoal grill.
5 from 3 votes
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Prep Time 20 minutes mins
Cook Time 20 minutes mins
Marinate Time 8 hours hrs
Total Time 8 hours hrs 40 minutes mins
Course Entree
Cuisine American
Servings 2
Calories 637 kcal
Ingredients
- 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
Instructions
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.
Enjoy!
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.
Nutrition
Calories: 637kcalCarbohydrates: 36gProtein: 48gFat: 32gSaturated Fat: 14gCholesterol: 138mgSodium: 2090mgPotassium: 723mgFiber: 1gSugar: 32gVitamin A: 221IUCalcium: 48mgIron: 5mg
Tried this recipe?Let us know how it was!
About Liz
Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.
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Welcome!
I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.
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