The playbook for a perfect tailgate

Beer and coffee steaks
Makes 4 big steaks

The concept might sound odd, but cooking with coffee is an underused technique, and can add a robust roast taste to your beef. Joachim swears by it: “Whenever you mention beer and coffee to tailgaters, their ears perk up.”

12 ounces dark beer, such as Negra Modelo
1/4 cup Worcestershire sauce
1 tbsp Tabasco
4 boneless strip steaks (1 1/2 to 2 pounds), trimmed of fat
3 tbsp finely ground espresso or dark roast coffee
1 tbsp pure chile powder (such as ancho)
1 tsp ground cumin
1 tsp sugar
1/2 tsp cayenne, or more to taste
1 tsp salt
1/2 tsp ground black pepper

Before you go: The night before, mix beer, Worcestershire and Tabasco in large freezer-weight zipper-lock bag. Put steaks in bag, seal and chill in refrigerator or cooler overnight.

The next morning, mix remaining ingredients in small bowl. Remove steaks from marinade and discard marinade. Pat steaks dry with paper towels, then scatter spice mix over steaks, patting it in with your fingers. Slip into clean zipper-lock bags, seal and chill in cooler.

When you get there: Remove steaks from cooler about 20 minutes before grilling. Heat grill to high and let rack get good and hot. Brush and oil rack, then grill steaks until darkly crusted and done wht way you like, about three minutes per side for medium rare (about 145 degrees F on an instant-read thermometer), or four to five minutes per side for medium (about 160 degrees F on an instant-read thermometer). Let meat rest off heat five minutes to redistribute juices.

From "The Tailgater's Cookbook," by David Joachim (Broadway Books).