Chuck Eyes as Rib Eyes
4 Chuck Eye Steaks
1/2 cup Frank's Red Hot Sauce
1 12oz. bottle of Coors Original beer
1 tsp Kosher Salt
1 tsp Garlic Powder
1 tsp Fresh Ground Black Pepper
1 tsp Chipotle Powder
1 Tbsp Worcestershire sauce
Put all ingredients in a 1 gallon zip top baggie and remove as much air as possible. Shake to combine all ingredients and refrigerate for 5 - 6 hours. Turn steaks over in bag at least once during marination period.
While this is going on, fire up your charcoal grill with a full chimney of natural lump charcoal. Get your grill up to 500 degrees+ and add a handful of Hickory Wood chips that have been soaked in water to the charcoal. Place your steaks on the grill directly over the coals and allow to sear for 3 minutes. Turn the steaks 1/4 of a turn and cook for another 2 minutes. Flip the steaks, cook for 2 minutes, turn 1/4 turn and finish for 2 minutes.
Remove the steaks to your plate and tent loosely with foil for about 15 - 20 minutes before serving. Drizzle steaks with a splash of lime juice and worcestershire, and serve with your favorite side dishes. When you cut into these chuck eye steaks, you'll SWEAR you have a hunk of super top notch Ribeye.