I came up with this steak recipe during a holiday weekend’s festivity that afforded me three full days of blissful cooking and eating. The tang of Tabasco and smokiness of the Mexican-style chili powder add piquant, grilled nuances that join well with palate-pleasing sweetness of fresh beer. This recipe works best with 1 to 2 8 oz. t-bone or porterhouse steaks 0.75- to 1-inch thick.
- 4 oz. cerveza de Mexico (I use Corona, but use your favorite Mexican Beer)
- 1 tsp chili powder
- 1 tbsp minced garlic
- Freshly-milled black pepper
- ½ tsp sea salt
- 1 tbsp Tabasco (more if you like)
- 1 tsp lime juice
- In a large Ziploc bag, combine the beer, chili powder, garlic, sea salt, black pepper, Tabasco, and lime juice. Seal and gently agitate the bag until its contents are blended.
- Open the bag and add your steak(s). Reseal the bag and massage/gently shake the bag until all sides of the steaks have been exposed to marinade.
- Arranging the steaks in a single layer (one beside the other if preparing more than one) inside the sealed bag, open the bag at one corner and gently press out of it as much air as you can without spilling the marinade.
- Reseal the bag, place it upon a plate, keeping the steaks in a single layer to ensure that as much of the meat’s surface area as possible is kept in contact with the marinade, and refrigerate for a minimum of 60 minutes, or a maximum of overnight.
- When ready to cook the steaks, pour off and discard excess marinade, and grill them over high heat for 4-5 minutes on each side (medium). If you like your steaks rarer or more well-done, give or take up to 1.5 to 2 minutes.
- After removing the meat from the heat, allow it to rest on a flat surface for 3-5 minutes before cutting into it, as this allows for redistribution of the flavorful internal juices that are the literal lifeblood of a good steak-eating experience.