Gano Coffee Marinared Ribeye Steak

	Category	Coffee
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Ingredients And Procedures

Well, with Labor Day right around the corner, I think that we could all use a few recipes that could make the holiday festivities healthy and great tasting. Now traditionally, we all feel that this is the officially the “final installment” for our grills for the season so I feel that it’s only fitting that I give us a steak recipe. This recipe can be used for porterhouse, sirloin, New York and ribeye cuts but I have to admit, I extremely partial to the ribeye. You can use this recipe for a fillet too but I suggest a slightly medium stage of doneness. Well done fillets are not usually the best in the first place, but the coffee tends to blend better with a medium fillet. I first ran across using coffee as a marinade using pork chops, but that’s another recipe. This recipe highlights the flavor compounds of a steak as opposed to a pork chop. The marinade will give us a rich, subtle flavor to the steak, and it was extremely tender and juicy, as well because we’re actually creating a brine to prevent dry, hard steaks. Here’s what I did with the marinade this time. Feeling lazy, I guess, I used garlic powder; next time I’ll use fresh garlic. I thought about adding a bit of honey, as well, but in the end I didn’t do it. Some brown sugar in there would probably be a great idea. Ingredients 2 14-16 ounce ribeye steaks 2 cups Ganoderma Lucidum or Gano coffee slightly on the strong side 1/4 cup Worcestershire sauce 2 tablespoons of brown sugar 2-3 cloves of crushed fresh garlic OR 1 tablespoon of garlic powder 1 tablespoon kosher or pickling salt 10-15 grinds of freshly ground black pepper 1 medium onion chopped medium 1/2 teaspoon of red pepper flakes (optional and can be more if you desire the “Volcano Version” of this recipe”) In a large mixing bowl combine the salt, sugar and Gano coffee (cooled off, see trick below), Worstershire sauce and mix until the salt and sugar dissolve completely. Add the remaining ingredients and mix. In a gallon zip-lock bag, combine the marinade ingredients and the steak, swishing the bag around to mix. When adding in the steaks, start closing up the bag, pressing out as much air as possible as you close it, then lay the bag in a dish or pan in the bottom of your refrigerator to avoid and cross-contamination. Turn the bag occasionally while marinating. Marinate the steaks for roughly 2 hours, or as little as 30 minutes, but for best results marinate them overnight. Preheat your grill on high for 7-8 minutes. Use a towel dipped in canola oil to lube the grill grates immediately before applying the steaks. Grill the steaks for about 4-5 minutes per side for medium-rare (our hunky specimens were about an inch thick). Remove the steaks from the grill and allow to rest for about 5 minutes before serving. Your patience will be rewarded if you do not skip this step. Skip it and all of the juices from the steak will end up on your plate. The Gano coffee Trick One trick that I love to do is make the coffee extremely strong. While it’s hot, add the salt and sugar and stir until completely dissolved. If your in a hurry, pour over ice and use when the liquid is cool. If you have a little more time, simply allow the normal strength Gano coffee to cool after adding and mixing in the salt and sugar. Additions I love asparagus and baked potato with this dish. For the asparagus, simply cut several inches from the bottom, rinse and place on a paper towel to dry. Drizzle a olive oil and toss. Then add two pinches of sugar and kosher salt each over the top. For the potato, use a piece of aluminum foil. sometimes I microwave the potato for 5 minutes (depending on your microwave) until slightly done but hot. I then put one tablespoon of butter on the foil and place the hot potato directly on top of it, slightly crimping the foil shut and allowing the butter to melt. Work the melted butter around the skin of the potato, open the foil back up and sprinkle in one tablespoon of kosher salt. Close the foil firmly and cook on the grill for 15 minutes. For the asparagus, wait until you have removed your potato and steaks as the asparagus will only take 2-3 minutes to cook. You should smell something similar to cotton candy because the grill grates caramelize the both the natural sugars pulled out by the salt and the sugar that you applied. Actually, you can turn off your grill for this process as the residual heat will be sufficient to cook the asparagus. For more coffee recipes visit Super Coffee Cafe

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Gano Coffee Marinared Ribeye Steak