I love cooking with wine, sometimes I put food in it.

To me, that all depends on how tender the meat is. I've noted that cheap lagers like Natural Light are great when marinating carne asada skirt steaks because you don't really end up with the taste of it. After all, most of the taste comes from the spices I make to season my meats anyway so using cheap beers for thin steaks is a good compromise.

Now, do I have a few New York cuts that I want to take care of? Well then, now a proper stout like Guinness or Beamish will be mighty good. I've noted that pale ales like Fat Tire, Sierra Nevada or Killian's are good depending on what side dish I serve with them.

Jam it back in, in the dark.