Coffee Cold Brew Skirt Steak
An exceptionally tender skirt steak tenderized with NOTHING but unsweetened cold brew coffee. Pure beef goodness with ZERO seasonings, ZERO seed oils, and ZERO carb fillers!
Ingredients
- 1.5 lbs skirt steak
- 4 cups unsweetened cold brew coffee
- 1 tbsp salt
- 1 tbsp beef tallow
Instructions
- Combine 4 cups of cold brew coffee.
- Submerge the skirt steak completely into the cold brew mixture, ensuring every inch is soaked.
- Add 1 tablespoon of salt.
- Place in the refrigerator to marinate while the acidity gently tenderizes the beef for 12 hours.
- Remove the steak from the marinade and thoroughly pat it completely dry with paper towels.
- Place the steak on a wire rack inside the fridge for another 45 minutes to let the surface dry out completely.
- Heat your cast iron skillet and add a generous spoonful of high-quality beef tallow.
- Drop the skirt steak straight into the hot tallow over intense high heat, pressing it firmly into the pan to guarantee maximum contact.
- Using tongs, flip the steak to sear the opposite side and set that final crust on the backside.
- Transfer the steak to a board and let it rest so the juices can settle before slicing.
Video
Notes
Storage Instructions: Store cooked leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions: Enjoy cold straight from the fridge or gently re-sear in a hot skillet with a pat of butter for 30–60 seconds.
Bella's Fat-Boosting Tip: Top each freshly seared slice with a generous knob of cold grass-fed butter or serve with a side of browned butter bites!