Coffee Steaks Under The Influence Recipe

This steak recipe is perfect for the 4th of July or any steamy summer evening. It brings together two of my favorite 4th of July beverages – coffee and steak. Even with a rainy, dreary Fourth down here in Florida, the steaks were a hit.

This recipe is heavily influenced by the Beer and Coffee Steaks recipe that I discovered on Epicurious. I decided to try it on Independence Day and tweaked it a little to get it just right for my taste buds. I hope you like it, these steaks have a delicious sweet and smoky flavor.

Ingredients

• 12 ounces heavy beer (I used Yuengling Black And Tan)
• 1/4 cup Worcestershire sauce
• 1 tablespoon Crystal Hot Sauce
• 3 boneless strip steaks (1 1/2 to 2 pounds), trimmed of fat
• 3 tablespoons fine ground dark roast coffee
• 1 tablespoon pure chile powder
• 1 teaspoon ground cumin
• 1 teaspoon sugar
• 1/2 teaspoon cayenne, or more to taste
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon of vegetable oil

Instructions

The Night Before

Mix the beer, Worcestershire sauce and Crystal Hot Sauce in a large freezer zipper lock bag. Put the steaks in the bag, seal it shut, then refrigerate overnight.

The next day, mix the other ingredients in a bowl. Take the steaks out of the marinade, discarding the marinade. Pat dry the steaks with paper towels damp with vegetable oil. Coat the steaks with the spicy mix, patting in gently with your fingers.

Pre-heat the grill. If you’re using a propane stove, high heat is good. Grill the steaks until they have a dark crust. Two minutes on each side for medium rare (depending on thickness of steaks). Four minutes per side for medium.

Take the meat off the grill and let rest for five minutes before serving so the juices can redistribute.

Enjoy.

Do you have any great recipes that involve coffee that you would like to share?