Teeccino Steak Marinade

Category: Entrees & sides
Difficulty: Easy
Servings:

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This unique steak sauce comes from a long-standing family traditional recipe contributed by Geffen Rothe of the Bay area and attributed to Barbara's Dad. Ok, Barbara's Dad, you made a really delectable steak sauce that will make everyone who tastes it realize that this blows away all those tomato & Worcestershire steak sauce recipes.

Ingredients

4 New York Stip Steaks or 1 Tri-Tip Steak
3 cups brewed Teeccino using 2 tbsp [French Roast Chicory Herbal Coffee] and 2 tbsp[ Maca Chocolate Chicory Herbal Coffee] in a French Press or drip coffee maker for an extra strong brew (cooled to room temperature)
Teeccino Maya Chocolate Spice Rub or ground pepper

Teeccino Maya Blends

We made this steak marinade with two of Teeccino’s Maya blends, French Roast and Maca Chocolate, featuring roasted ramón seeds from the Maya Biosphere Reserve in Guatemala. Our Maya blends were created for purists who want a robust, focused body without any sweetness in their coffee or tea.

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Instructions

Prep Time: 3 Hour , Cook Time: 30 Minutes , Calories per serving: 35

Place steaks in a pyrex glass pan.
Pour Teeccino 1/4 high in the pan. Do not cover the meat with Teeccino.
Lightly dust exposed steak surfaces with Teeccino Maya Spice Rub (or pepper).
Cover pan with plastic wrap to seal in moisture and marinade in the refrigerator for at least 3 hours.
Turn meat after 1 hour. Lightly sprinkle spice rub on the exposed side of the steak and replace in the refrigerator. (You may repeat this step two more times during marinade period)
Heat oven or grill to 400 degrees F.
Remove meat from the marinade, saving at least half of the Teeccino marinade.
Place meat into a large cast iron skillet and put a slice of butter or non-dairy margarine on top of each steak. For Tri-tip, place a slice of butter every 2-3 inches of surface.
Broil, grill or bake meat to preference (set a digital thermometer to 140 for medium rare).
Remove meat from skillet and let sit on serving platter for 5 minutes.
While meat sits, heat skillet with pan drippings over high flame.
Pour in 1/4 cup of remaining Teeccino marinade into pan and reduce. Reduce heat to medium, and continue adding marinade to preferred flavor strength.
Note: If cooking Tri-tip, carve the meat on a carving board and then pour the drippings into the skillet. Alternatively, add another slice of butter or margarine to the skillet to balance the sauce flavor.
Serve steaks with a teaspoon of Teeccino Marinade sauce over the top and savor this rich, smoky dark flavor!