In a shallow dish or resealable container large enough to hold all four steaks, combine the Foster's Lager beer with the brown sugar, stirring gently until the sugar dissolves. Place the ribeye steaks in the marinade, ensuring they're fully submerged or turned to coat evenly. Cover and refrigerate for 1 hour—this beer marinade tenderizes the meat while adding subtle malt and caramel notes that enhance the beef's natural flavors.

While the steaks marinate, combine the seasoned salt, freshly cracked black pepper, MSG, garlic powder, and smoked paprika in a small bowl. I like to whisk these together rather than just mixing them—it helps distribute the MSG and paprika evenly so you don't get pockets of concentrated flavor. Set the dry rub aside until ready to use.

Remove the steaks from the beer marinade and pat them completely dry with paper towels—this is crucial for achieving a good sear and crust. Discard the marinade. Generously apply the dry rub mixture from Step 2 to both sides of each steak, pressing gently so it adheres to the meat. Refrigerate the rubbed steaks for 30 minutes to allow the flavors to penetrate and the surface to firm up slightly, which helps with browning.

Heat your grill or skillet to medium-high heat (around 450°F if using an oven thermometer) and lightly grease the cooking surface with oil to prevent sticking. Remove the steaks from the refrigerator just before cooking—I let them sit for 5 minutes at room temperature so they cook more evenly. Sear each steak for 4-5 minutes per side for medium-rare, depending on thickness, allowing a flavorful crust to form while keeping the interior tender. Let the cooked steaks rest for 5 minutes before serving to retain their juices.