Description
Cold brewed coffee is naturally 60% less acidic than regular brewed coffee which gives it a smooth taste and is easier on the body. By eating delicious grass fed and grass finished beef and using coffee in my marinade, I am only bringing out the best of the best. Can’t beat that! With the holiday here and Christmas days away why not make a double batch of the below marinade and save it to use with beef, chicken, or pork!
Ingredients
- 2 PRE – Ribeye Steaks, cut in half to make four pieces
- 1 cup cold brew coffee
- ¼ cup red wine vinegar
- ¼ cup Dijon mustard
- ¼ cup + 1 tablespoon brown sugar
- 2 tablespoons olive oil
- 1 teaspoon freshly ground black pepper
- 1 small shallot, minced
- 2 garlic cloves, minced
- ½ teaspoon Kosher salt
Instructions
- Whisk together all the ingredients and pour half of mixture into a re-sealable plastic bag.
- Reserve the other half in a covered bowl.
- Place steak in the bag with marinade. Turn to coat.
- Let steak marinate for 1 hour at room temperature.
- Preheat a cast iron to medium-high heat.
- Take steaks out of marinade and place onto hot pan.
- Discard used marinade.
- Sear for 4 minutes on each side.
- Remove and let rest for 5 minutes before slicing.
- In same pan, reduce the remaining marinade by bringing it to a boil and then turning it to low.
- Let it reduce by half.
- Pour this sauce on sliced steak and serve.
Notes
Serve with roasted veggies or a baked sweet potato.
Make a double batch of the marinade and use it with beef, chicken, or pork!
