Beer and Coffee Steaks

Adapted from David Joachim’s “The Tailgater’s Cookbook.” 12 ounces dark beer, such as Negra 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 chili powder (such as ancho) 1 teaspoon ground cumin … Continue Reading →