Marinade Ingredients:

1 bottle of beer (doesn’t matter which kind)

1 tablespoon Dijon mustard

3 tablespoons sugar

1 chopped onion

2 cloves of garlic, crushed

1/4 cup soy sauce

1/2 teaspoon cayenne pepper

Pinch of black pepper

2-4 rib-eye steaks, for marinating

Directions:

Mix all of the marinade ingredients together in a saucepan. Bring to a boil, then lower heat and simmer for 30 minutes. Remove pan from heat and let the mixture cool to room temperature. Pour the mixture through a colander to remove the onion pieces.

Place steaks in a zip-lock freezer bag and pour the marinade over the steaks. Refrigerate overnight. Remove the steak from the marinade 5 minutes prior to grilling. Grill on a very hot grill until the meat is cooked to your taste.

Elie’s tips:

* Never salt meat in advance of cooking (because it will drain the liquids). If using salt, add while cooking meats on the grill or after taking the meat off the grill.

* Meat should always be at room temperature prior to grilling.

* Cut an onion horizontally, dip it in olive oil, and wipe the hot grill with it prior to grilling. (This will clean the grill, prevent the meat from sticking, and enhance the meat’s flavor.)