½ cup Coors Light
¼ cup teriyaki marinade and sauce
¼ cup firmly packed brown sugar
4 (1-inch thick) rib-eye steaks (about 3 pounds)
¾ teaspoon kosher salt
¾ teaspoon freshly ground pepper
Whisk together first 3 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 350° to 400° (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.