In a bowl, whisk together the Guinness beer, teriyaki sauce, and brown sugar until the sugar is completely dissolved. This liquid base will be your flavor foundation. Set aside half of this mixture to use as a finishing brush during grilling, and reserve the other half for marinating the steaks.

Pat the steaks dry with paper towels, then using a fork or knife tip, poke holes all over both sides of each steak—this helps the marinade penetrate deeper. In a small bowl, combine the seasoned salt, black pepper, garlic powder, Worcestershire sauce, and smoked paprika to create your dry rub mixture. I like to mix the wet ingredients into the dry ones to create a paste-like rub, which adheres better than dry seasoning alone and creates a more flavorful crust.

Place the prepared steaks in a shallow dish. Pour the first half of the marinade (from Step 1) over the steaks, ensuring both sides are coated. Let the steaks marinate for 5 minutes to allow some initial flavor absorption. This short marinating time is intentional—longer marinating with acidic and salty ingredients can over-cure the meat and make it mushy.

Rub half of the dry rub mixture from Step 2 onto the top side of each steak, pressing gently so it adheres. Let rest for 10 minutes, allowing the seasoning to begin forming a flavorful crust. Flip the steaks and apply the remaining dry rub to the second side, then let rest for another 10 minutes. This two-stage seasoning and resting approach ensures even flavor distribution and allows the meat's surface to dry slightly, which promotes better browning on the grill.

While the steaks rest, pour the reserved marinade (the other half from Step 1) into a small saucepan and bring it to a rolling boil over medium-high heat. Boil for 5 minutes to eliminate any bacteria from raw meat contact and to concentrate the flavors slightly. Set aside in a small bowl or cup with a basting brush nearby—this will be used to brush the steaks as they cook.

Preheat your grill to high heat and oil the grates well to prevent sticking. Place the seasoned steaks directly on the hot grill and cook for 7 minutes without moving them—this creates a beautiful, caramelized crust. Flip the steaks and brush generously with the boiled marinade from Step 5. Cook for another 7 minutes on the second side, brushing occasionally with the finishing sauce. The high heat combined with the sugars in the marinade will create a glossy, flavorful glaze on the outside while keeping the interior juicy.