All you need:
6 (8 to 10 oz) beef rib eye steaks, cut 1-inch thick
1/2 c. Boulevard Brewery Dark Truth Stout beer or any dark stout beer
3 tbsp packed Hy-Vee dark brown sugar
2 tbsp Hy-Vee canola oil
2 tbsp Hy-Vee Worcestershire sauce
3 cloves garlic, minced
1 tsp Hy-Vee ground mustard
2 tbsp crushed Hy-Vee black peppercorns
Truffled Parsnip-Potato Mash, see recipe at hy-vee.com
All you do:
Trim fat from steaks. Place steaks in a large resealable plastic bag set in a shallow dish.
For marinade, in a small bowl, whisk together beer, brown sugar, oil, Worcestershire sauce, garlic and mustard. Add marinade to steaks in bag; seal bag. Turn to coat steak. Marinate in the refrigerator for 2 hours or overnight, turning bag occasionally.
Drain steaks, reserving marinade. Place marinade in saucepan and bring to boiling. Sprinkle peppercorns over both sides of steaks; press in with your fingers.
Preheat grill for direct cooking to medium heat. Grill steaks to desired doneness, turning once and brushing with marinade. Allow 10 to 12 minutes for medium-rare (145 degrees) or 12 to 15 minutes for medium (160 degrees). Let steaks rest for 3 to 5 minutes so juices can redistribute evenly throughout the steak.
Nutrition information per serving:
Dietary Fiber: 1g
Saturated Fat: 16g
Trans fats: 0g
Daily nutritional values:
0% vitamin A
2% vitamin C