Jamaican Brewmaster Steak
Place 4 cups of well-stirred marinade into a container. (Marinade must be at a temperature of 34 to 40 degrees before adding steaks. This will prohibit bacteria growth and possible food borne illnesses.)
Day 6: Steaks must be used this day. Discard after this day. (Shelf life: 5 days marinated.)
Brush gill with oil swab.
Place steak on scrubbed/cleaned/oiled grill flat grates.
Cook steak half-way to desired doneness, flip and finish cooking.
Place steak on dinner plate, hot side up.
Brush with steak butter.
Sprinkle with parsley.
Put aside extra UNUSED marinade to be used as a dipping sauce during presentation. Do NOT use marinade that marinated the meat.