Beer and Coffee Steaks

Total Time
Prep 5 mins
Cook 10 mins

Source: The Tailgater's Cookbook by David Joachim (Needs overnight marination)

Ingredients Nutrition


  1. The night before, mix beer, Worcestershire, and Tabasco in large freezer-weight zipper-lock bag.
  2. Put steaks in bag, seal, and chill in refrigerator overnight.
  3. The next morning, mix remaining ingredients in small bowl.
  4. Remove steaks from marinade and discard marinade.
  5. Pat steaks dry with paper towels, then scatter spice mix over steaks, patting it in with your fingers.
  6. Slip into clean zipper-lock bags, seal, and chill.
  7. Remove steaks from refrigerator about 20 minutes before grilling.
  8. Heat grill to high and let rack get good and hot.
  9. 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).
  10. Let meat rest off heat 5 minutes to redistribute juices.
Most Helpful

I made this steak marinade for me. The flavors are great. But it's the texture that are less. DH tasted it and that's what he told me. I omitted the cumin, salt and pepper. Thanks Mom2Rose.

Boomette April 12, 2009

This wasn't too shabby. I ended up putting all the ingredients (minus the sugar, salt and Tabasco) into a container and letting that sit for about six hours. If my steaks hadn't been frozen that would have been just about enough time to get the flavor all the way to the middle. I will add the Tabasco next time (I just didn't have any on hand this time) but I'll leave out the sugar and salt (just my preference). This is a different marinade recipe but it's a pretty tasty change of pace and it's easy to tweak. Thanks!!

RaeMay September 20, 2008