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Bourbon and beer marinated ribeye - need advice

OK, so I found a couple recipes online and ended up with this.  1 1/2 pound ribeye, which has now been marinating for 48 hours (plan was to cook it today, but ran long at the Centre County Grange Fair and did not have time).  Marinated in a can of beer, 1/2 cup Jim Beam, 1 cup olive oil, a couple tablespoons Horseradish, 1/4 cup teriyaki, 1/4 cup molasses, some ginger and some pepper.  As you can see from the pic, the fat (either from the olive oil or the steak itself) seems to be congealing.  Looks kind of disgusting, but still smells fantastic.  Planning to cook it up on Sunday, but thought I'd get some opinion.  Never had a marinaded piece of meat do this with the oil and look like this.  Still ok to cook?
It's not a science, it's an art. And it's flawed.
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