Ingredients Weight Measure
Dark beer 48 oz.
Worcestershire sauce 1 cup
TABASCO® brand Garlic Pepper Sauce 1/4 cup
Boneless beef strip steaks, trimmed of fat 8 lbs. total 12 ea.
Fine-ground espresso or dark roast coffee 3/4 cup
Chili powder 1/4 cup
Ground cumin 4 tsp.
Granulated sugar 4 tsp.
Ground cayenne pepper 2 tsp. (or to taste)
Kosher salt 4 tsp.
Freshly ground black pepper 2 tsp.


  1. The night before, mix beer, Worcestershire sauce and TABASCO® Garlic Pepper Sauce in 2 large freezer-weight zip-seal plastic bags. Put steaks in bags, seal, turn over several times and refrigerate overnight.
  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 zip-seal bags and place in cooler to transport to grilling site.
  3. When you get there: Remove steaks from cooler about 20 minutes before grilling. Heat gas or charcoal 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 4-5 minutes per side for medium (about 160°F on an instant-read thermometer). Let meat rest off heat 5 minutes to redistribute juices.
  4. Slice across grain and serve.

Yield: 12 servings