More from Frank's culinary blog, The Good Feast...

4 oz Cold-Brewed Coffee
3 oz Good Bourbon, I used 4 Roses
1 tbsp Creole Mustard
¼ cup Apple Cider Vinegar
1 tbsp Chili/Garlic Sauce like the Vietnamese brand Huy Fong
¼ cup Canola Oil
¼ cup Soy Sauce
1 tbsp Molasses
3 or 4 thick-cut rib-eye steaks

Whisk together all ingredients and use to cover the rib-eye steaks in a large freezer bag with all of the air squeezed out so the marinade covers the meat well. Let them sit overnight or for about 8 hours in the refrigerator, turning occasionally for even distribution of the marinade.

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