1⁄2 cup dark beer
1⁄4 cup teriyaki marinade and sauce
1⁄4 cup firmly packed brown sugar
4 (1-inch-thick) rib-eye steaks (about 3 lb.)
3⁄4 tsp. kosher salt
3⁄4 tsp. freshly ground pepper
Whisk together first three ingredients in a large shallow dish or zip-top plastic freezer bag.
Add steaks, turning to coat. Cover or seal, and chill 24 hours, turning once.
Preheat grill to medium-high heat. Remove steaks from marinade, discarding marinade. Sprinkle steaks with salt and pepper. Grill, covered with grill lid, 5 minutes on each side or to desired degree of doneness. Remove from grill, and let stand 5 minutes.
ABOUT THE CHEF:
Troy Black discovered the world of competitive barbecue while on staff at Southern Living magazine, and quickly fell in love. Soon after, he began developing his own recipes, and stepped out as a full-time competition pitmaster in 2006.
Since then, Troy has enjoyed huge success on the world-renowned Kansas City Barbeque Society competition circuit. During his competition career, Troy consistently finished in the top 10 nationally and has been featured on Food Network, Travel Channel, CBS Early Show, Fox and Friends and numerous other national and local television and radio shows. His awards to date include 11 state championships and over 300 top 10 awards.
Troy is the author of two best selling cookbooks, The Big Book of BBQ and All Fired Up, both are joint ventures with Southern Living magazine’s food editors. The latest book, All Fired Up is a comprehensive look at everything from “real” low and slow BBQ to grilled meats, seafood, and side dishes.
These days, as the Series Director for the Sam’s Club® National BBQ Tour, Troy uses his on-stage talents to educate people in the art of traditional low and slow barbecue and demonstrating grilling techniques for crowds of event attendees during the 31-week nationwide tour.
Troy lives in Memphis, TN, where he owns the Southern School of BBQ & Grilling.