4 oz) (8 rib eye steaks approx 1/2" thick
1 teaspoon coarsely ground pepper
2 tbsps honey mustard
1/2 teaspoon worcestershire sauce
1/2 cup tequila
1 teaspoon chile pequin flakes
Mix pepper, mustard, Worcestershire, tequila and chile flakes together and pour over steaks. Marinate in refrigerator overnight, or at least for 3-4 hours. Remove from refrigerator and let stand at room temperature for 30-45 minutes. Grill steaks over hot coals, basting twice with the marinade. Discard the remaining marinade.