- 4 rib-eye steaks
- 2 cans beer (your choice)
- BBQ sauce (your favorite)
- Salt and pepper
Marinate meat in beer, bbq sauce, salt and pepper the night before in the refrigerator
Remove meat from marinade and sear on a hot grill for 10 to 15 minutes. When meat is medium-rare, take off grill and let rest for about 10 minutes. Slice very thinly and serve either alone or on rolls as sandwiches.
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Recipe curtesy Captain Mike McGrory