Bison NY Strip Steaks with Brown Ale, Ginger Lime Marinade

4 High Plains Bison NY Strip Steaks, 8-10 oz. each
1 12 oz. bottle of honey brown ale
1/2 cup (packed) dark brown sugar
Juice from 2 fresh limes
1/2 medium red onion minced
6 garlic cloves, chopped
2 tablespoons Worcestershire sauce
2 tablespoons whole grain mustard
2 tablespoons vegetable oil
1 tablespoon minced peeled fresh ginger
2 teaspoon Tabasco brand pepper sauce

Thaw steaks overnight in the refrigerator.

To make the marinade, whisk brown ale, sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and Tabasco sauce in large bowl to blend. Place thawed strip steaks in a shallow baking dish. Pour marinade over steaks. Cover tightly with plastic wrap and refrigerate for at least 6 hours, but preferably overnight, turning steaks at least once to fully marinate.

Preheat cast iron skillet on high for 3-4 minutes.

Cook the first side of the steaks on high heat for 5 minutes and then turn and cook for an additional 3 minutes reducing heat to medium high. Remove from pan and let steaks rest for 10 minutes before serving to allow the juices to settle back into the meat.

Serve with your favorite side dish. Enjoy!