Recipe: SunSpot Gold Marinated Ribeye Steaks

Ryan Tichenor with San Tan Brewery shares his Beer-B-Q recipe for the 4th of July.

SunSpot Gold Marinated Ribeye Steaks

                2 steaks (Ribeye or New York Strip preferred - 1.5" thick)
                1 Can of SunSpot Golden Ale
                1/4 cup brown sugar
                1 teaspoon black pepper
                1 teaspoon salt
                1 large bowl or gallon size zip-lock bag
1.           Poke holes in your steaks with a fork. This will help ensure the beer marinate and seasonings will penetrate the center of your steak.
2.           Combine all of your steaks and seasoning ingredients in the large bowl or zip-lock bag to marinate. We recommend marinating for at least 4 hours, or as long as overnight in the refrigerator. The longer you marinate your steak in beer, the more tender your grilled steak will be.
3.           Remove the steaks from the marinade and pour the leftover marinade in a saucepan on your range. Heat the marinade on the range and bring it to a boil. Lower the temperature and let it simmer for 5 minutes. You will use this leftover marinade to baste it on the steaks during the grilling process.
4.           Preheat your grill?to?medium-high heat.?
5.           Place your steaks directly over the flame on your preheated grill and grill for 4.5 minutes on one side. Make sure you turn (not flip) your steaks 45 degrees after 2.5 minutes in order to ensure even cooking and create a cross-hatch pattern.
6.           Once your 7 minutes is up, flip the steaks over and drizzle some of the hot marinate over the top of the steaks. Don't use too much or you will drip the liquid on the flame of the grill. After cooking on this side for 4-5 minutes, your steaks will need to rest to ensure a perfect medium rare. Place the steak on a wooden cutting board for 4 - 5 minutes as you prepare your favorite summer side dishes.
**Optional: Add a dollop of compound butter before serving**
Pair with a HopShock IPA or Devil's Ale from SanTan Brewing Company.

Side dish: Bacon Potato Salad

Yields 6-10 people
6 medium potatoes diced into 1" cubes
3 quarts water
2 tablespoons kosher salt

1/4 cup chopped green onion
1/4 cup small diced celery
2 hardboiled eggs, diced small
2.5 cups mayo
3 teaspoons spicy beer mustard
1/2 lb. bacon - cooked and diced
1 teaspoon celery salt
1/8 cup pickle relish
salt + pepper to taste

1. Par boil potatoes in 3 quarts of water and 2 tablespoons salt starting with cold water. Cook until fork tender.
2. Cool par boiled potatoes on a sheet pan.
3. Mix all remaining ingredients in a bowl for dressing.
4. Mix potatoes with dressing by hand until creamy and slightly broken up.
5. Cool before serving.

Up Next:

  • Popular

  • Recent

Stories You May Be Interested In – includes Advertiser Stories