Ingredients: 

(1) Finely chop garlic, challot and onion and place in a small bowl. 

(2) Finely chop parsley and tarragon and add to the bowl. 

(3) Add the Worcestershire, Dijon, Guinness, tamari and seasonings then mix well to combine. Let stand for 30 minutes to blend flavors. 

(4) Place the ribeye in the marinade and make sure it is well-coated. Cover the bowl and place in the refrigerator for 30 minutes or overnight if being used for a picnic entree the following day. 

(5) Preheat the gas, charcoal or wood grill until the ashes are gray, then cook the ribeye. 

(6) Place the remaining marinade in a small saucepan on the grill and reduce it for one or two minutes until slightly thickened. Add more beer to the marinade at this stage, if desired. Pour over the ribeye and serve. 

This sauce can be used as a baste, marinade or an ingredient. Enjoy!

Source:
From Homebrew Digest # 2055 posted by John Carpenter (jwc@med.unc.edu). 

This is by Joseph Ascoli, executive chef of the Camden Harbour Inn in Camden, Maine. Taken from Zymurgy (Vol 19, Number 2) Summer 1996 issue, page 30. 

Notes:

I recently made the marinade below with steaks and thought it was great. I had some of the marinade left over, so I just used the Guinness bottle to store the rest in the refrigerator, after recapping. About a week later we decided to cook some hamburgers on the grill, and I thought it might be good to mix the remaining marinade with the burger. We used about 8 oz of the marinade in 2 lbs burger. I think they were the best burgers I've ever eaten. The taste comes through even if you load the burger up with lettuce, tomato, cheese, onions, or whatever.