Ingredients Jump to Instructions ↓

  1. Source: Rocky Mountain News - June 28, 2003 - Executive Chef Patrick Brown, Cool River Cafe, Ulster

  2. Serves 4. Sweet Soy Glaze

  3. 1 cup granulated sugar

  4. 1/3 cups water

  5. 1 tablespoon fresh lemon juice

  6. 1/2 cup soy sauce

  7. 10 to 15 minutes until all sugar granules are melted and mixture begins to look like clear corn syrup.Refrigerate the mixture until temperature lowers to about 125 degrees F (use a food thermometer and be extra careful when handling hot sugar), which takes about 15 minutes. Add soy sauce.

  8. Fat Tire Marinade

  9. 4 (14-ounce) ribeye steaks

  10. 1/4 cup garlic, minced

  11. 1/4 cup cilantro, minced

  12. 1/4 cup parsley, minced

  13. 1 tablespoon oregano, chopped

  14. 3 tablespoons Worcestershire sauce

  15. 1 bottle Fat Tire beer

  16. 1/2 cup sweet soy glaze (see recipe above; reserve remaining glaze)

  17. 1 cup olive oil

  18. Combine all ingredients except olive oil and meat in food processor or blender; blend. While blending, add oil in a small stream to create an emulsion. Pour mixture over steaks. Cover and refrigerate for at least 4 hours.

  19. Discard marinade and put the steaks on the grill, grilling to desired doneness. Drizzle remaining sweet soy glaze over grilled steaks and serve.


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