- 2-4 Thick Steaks, such as New York Strip Steaks (Ribeye and Tenderloin Cuts Also Work Well)
- 1 Tbsp. Annatto Powder
- ½ Tbsp. Garlic, Powder
- ½ Tbsp. Cumin, Ground
- 1 – 2 tsp Cayenne, Powder or Chipotle Chile, Brown Powder
- 2 Tbsp. Lime or Lemon Juice, Freshly Squeezed
- ½ Cup Beer (pick a type that you like, since you’ll need to drink the unused half, of course)
- Sea Salt, Fine to Taste
- Black Pepper, Coarse Ground to Taste
- In a small bowl, whisk together the marinade spices with the beer and lemon juice until powders are dissolved and ingredients are well combined.
- Place the steaks in a large resealable plastic bag (or in a broad, shallow bowl) and add the marinade so that meat is completely covered. Allow steaks to marinate in the refrigerator for at least 2 hours, up to overnight for the best results.
- Remove steaks from refrigerator and allow to warm to room temperature for at least 30 min. Meanwhile, heat your grill surface to medium-high heat.
- Place the steaks on a hot grill, and cook the steaks to desired doneness. This will vary from one grill to another and also based on the thickness and cut of meat.
- Allow the steaks to rest for 3 to 5 minutes, to allow juices to redistribute, before serving.
- Use a meat thermometer for greatest accuracy in determining doneness: Rare beef reaches an internal temp of 140F; steak cooked to “medium” is 160F. Well-done beef has an internal temp of 170F.