The acid in the ginger lime marinade helps to tenderize the bison strip steaks.
Whisk brown ale, sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger, and Tabasco sauce in large bowl to blend. Place thawed strip steaks in a shallow baking dish. Pour marinade over steaks. Cover tightly with plastic wrap and refrigerate for at least 6 hours, but preferably overnight, turning steaks at least once to fully marinate.
Preheat cast-iron skillet on high for 3-4 minutes. Cook the first side of the steaks on high heat for 5 minutes and then turn and cook for an additional 3 minutes, reducing heat to medium-high. Remove from pan and let steaks rest for 10 minutes before serving to allow the juices to settle back into the meat. Serve with your favorite side dish. Enjoy!