Editor's note: The recipe below is excerpted from David Joachim's The Tailgater's Cookbook. Want to get fired upu for the game? Have some coffee with your grilled steak. Better yet, on your grilled steak. Wait, let's go one better and marinate the steaks in beer first! Coffee-rubbed steaks have been getting popular all over the United States. This is my spicy, Texas-style version with dark beer and dark coffee.
·Most grocery stores carry espresso or dark roast coffee beans. Grind them in the store's grinder or at home for even better freshness. You could also get the beans ground at your favorite coffee shop.
·Look for pure ancho chile powder in the spice aisle of your grocery store. It's usually kept with the fancy spices in the glass bottles. If you can't find it, use commercial chili powder and omit theh cumin (commercial chili powder usually contains cumin).
·A small chunk of butter finishes this steak off nicely. Toss it on just before eating and let it melt all over the steak. Or serve with your favorite steak sauce.
Recipe information
Yield
Makes 4 big steaks
Ingredients
Preparation
BEFORE YOU GO:
Step 1
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.
Step 2
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:
Step 3
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.
