Rib-Eye Steaks with a Soy and Ginger Marinade

Recipe View In a medium mixing bowl, whisk together the soy sauce, maple syrup, minced garlic, grated ginger, mustard powder, sesame oil, and hot pepper sauce until well combined. (5 minutes)

Recipe View Gently stir in the beer. The marinade will have a slightly frothy appearance.(2 minutes)

Recipe View Prepare the rib-eye steaks by scoring the fatty edges with a sharp knife to prevent curling during grilling. Place the steaks in a shallow dish or resealable bag.(5 minutes)

Recipe View Pour the marinade over the steaks, ensuring they are evenly coated. Use a fork to pierce the steaks all over, allowing the marinade to penetrate deeply into the meat.(3 minutes)

Recipe View Cover the dish or seal the bag and marinate in the refrigerator for at least 1 hour, or preferably overnight, for maximum flavor infusion.(1 hour to overnight)

Recipe View Preheat your grill to high heat.(10 minutes)

Recipe View Place the marinated rib-eye steaks directly on the hot grill grates. Sear each side for about 15-30 seconds to develop a beautiful crust.(1 minute)

Recipe View Reduce the heat to medium-high and continue grilling the steaks for approximately 5-7 minutes per side for medium-rare, or longer depending on your desired level of doneness and the thickness of the steaks. (10-14 minutes)

Recipe View Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C).

Recipe View Remove the steaks from the grill and let them rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.(5-10 minutes)