Best Beer And Coffee Steaks Recipes

BEER AND COFFEE STEAKS

Beer and Coffee Steaks image

Provided by David Joachim

Categories Beer Coffee Breakfast Marinate Fourth of July Super Bowl Father's Day Backyard BBQ Dinner Steak Fall Summer Tailgating Grill Grill/Barbecue Party Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 big steaks

Number Of Ingredients 11

Ingredients

12 ounces dark beer, such as Negra Modelo
1/4 cup Worcestershire sauce
1 tablespoon Tabasco
4 boneless strip steaks (1 1/2 to 2 pounds), trimmed of fat
3 tablespoons finely ground espresso or dark roast coffee
1 tablespoon pure chile powder (such as ancho)
1 teaspoon ground cumin
1 teaspoon sugar
1/2 teaspoon cayenne, or more to taste
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

BEFORE YOU GO:
The night before, mix beer, Worcestershire, and Tabasco in large freezer-weight zipper-lock bag. Put steaks in bag, seal, and chill in refrigerator or cooler overnight.
The next morning, mix remaining ingredients in small bowl. Remove steaks from marinade and discard marinade. Pat steaks dry with paper towels, then scatter spice mix over steaks, patting it in with your fingers. Slip into clean zipper-lock bags, seal, and chill in cooler.
WHEN YOU GET THERE:
Remove steaks from cooler aboute 20 minutes before grilling. Heat grill to high and let rack get good and hot. Brush and oil rack, then grill steaks until darkly crusted and done the way you like, about 3 minutes per side for medium-rare (about 145°F on an instant-read thermometer), or 4 to 5 minutes per side for medium (about 160°F on an instant-read thermometer). Let meat rest off heat 5 minutes to redistribute juices.

BEER AND COFFEE STEAKS

Beer and Coffee Steaks image

Make and share this Beer and Coffee Steaks recipe from Food.com.

Provided by Mom2Rose

Categories Steak

Time 15m

Yield 4 big steaks, 4 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces dark beer, such as Negra Modelo
1/4 cup Worcestershire sauce
1 tablespoon Tabasco sauce
4 (1/2 lb) boneless strip steaks, trimmed of fat (1 1/2 to 2 pounds)
3 tablespoons fine ground espresso or 3 tablespoons dark roast ground coffee
1 tablespoon pure chile powder (such as ancho)
1 teaspoon ground cumin
1 teaspoon sugar
1/2 teaspoon cayenne (to taste)
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

The night before, mix beer, Worcestershire, and Tabasco in large freezer-weight zipper-lock bag.
Put steaks in bag, seal, and chill in refrigerator overnight.
The next morning, mix remaining ingredients in small bowl.
Remove steaks from marinade and discard marinade.
Pat steaks dry with paper towels, then scatter spice mix over steaks, patting it in with your fingers.
Slip into clean zipper-lock bags, seal, and chill.
Remove steaks from refrigerator about 20 minutes before grilling.
Heat grill to high and let rack get good and hot.
Brush and oil rack, then grill steaks until darkly crusted and done the way you like, about 3 minutes per side for medium-rare (about 145°F on an instant-read thermometer), or 4 to 5 minutes per side for medium (about 160°F on an instant-read thermometer).
Let meat rest off heat 5 minutes to redistribute juices.

Nutrition Facts : Calories 629, Fat 43.8, SaturatedFat 17.2, Cholesterol 154.2, Sodium 916.4, Carbohydrate 9, Fiber 0.9, Sugar 3, Protein 42

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