BEER AND COFFEE STEAKS

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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

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.

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