Beer and Coffee Steaks Want to get fired up for the game at your next tailgate? 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 Unites States. Here's my spicy, Texas-style version with dark beer and dark coffee. 12 ounces dark beer, such as Negro 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 pepper, or more to taste 1 teaspoon salt 1/2 teaspoon ground black pepper 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 (espresso through black pepper) 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 about 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 145ºF 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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