Source: Rocky Mountain News - June 28, 2003 - Executive Chef Patrick Brown, Cool River Cafe, Ulster

Serves 4.

Sweet Soy Glaze
1 cup granulated sugar
1/3 cups water
1 tablespoon fresh lemon juice
1/2 cup soy sauce

Combine all ingredients for glaze except soy sauce in a small pot and heat to boiling. Keep boiling mixture for 10 to 15 minutes until all sugar granules are melted and mixture begins to look like clear corn syrup.Refrigerate the mixture until temperature lowers to about 125 degrees F (use a food thermometer and be extra careful when handling hot sugar), which takes about 15 minutes. Add soy sauce.

Fat Tire Marinade
4 (14-ounce) ribeye steaks
1/4 cup garlic, minced
1/4 cup cilantro, minced
1/4 cup parsley, minced
1 tablespoon oregano, chopped
3 tablespoons Worcestershire sauce
1 bottle Fat Tire beer
1/2 cup sweet soy glaze (see recipe above; reserve remaining glaze)
1 cup olive oil

Combine all ingredients except olive oil and meat in food processor or blender; blend. While blending, add oil in a small stream to create an emulsion. Pour mixture over steaks. Cover and refrigerate for at least 4 hours.

Discard marinade and put the steaks on the grill, grilling to desired doneness. Drizzle remaining sweet soy glaze over grilled steaks and serve.