Annatto and Beer Marinated Steak



  • 2-4 Thick Steaks, such as New York Strip Steaks (Ribeye and Tenderloin Cuts Also Work Well)



  1. In a small bowl, whisk together the marinade spices with the beer and lemon juice until powders are dissolved and ingredients are well combined.
  2. 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.
  3. 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.
  4. 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.
  5. Allow the steaks to rest for 3 to 5 minutes, to allow juices to redistribute, before serving.


  1. Use a meat thermometer for greatest accuracy in determining doneness: Rare beef reaches an internal temp of 140°F; steak cooked to “medium” is 160°F. Well-done beef has an internal temp of 170°F.


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