Ingredients
- 12 ounces heavy beer. I used Yuengling Black And Tan, but any dark preferably craft beer will work.
- 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
Preparation
Step 1
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.
Grilling 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, then dampen 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.