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But before we get to the recipe,
we have some great giveaway news...
THE IMAGE ABOVE AND...
Jump to Kings River Life magazine. They're hosing a contest to win an autographed copy of our new "Jack & Pen" Haunted Bookshop Mystery, The Ghost Goes to the Dogs, along with a "Jack is back!" tote bag and a set of signed Cleo Coyle recipe cards.
Gif courtesy Warner Archive via Giphy in tribute to
Humphrey Bogart & Dorothy Malone in The Big Sleep
Humphrey Bogart & Dorothy Malone in The Big Sleep
"The talented duo Alice Alfonsi and Marc Cerasini, who write under the name Cleo Coyle, continue to deliver clever, light-hearted, extremely satisfying reads in a mystery that crosses many genres. This blend of noir, paranormal, cozy, and a dash of romance sizzles with sparkling dialogue and unique plots. This is the ninth of a series that began in 2004 and still shows no sign of slowing down or losing any of its appeal."
~ Cynthia Chow, librarian and branch manager of
Kaneohe Public Library on The Ghost Goes to the Dogs
Kaneohe Public Library on The Ghost Goes to the Dogs
for Kings River Life magazine
We hope you all get a chance to read
and enjoy our new mystery! ~ Cleo
 |
Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
A Recipe Note from Cleo
Inspired by the ingredients of Irish coffee, my husband and I married whiskey and java in this recipe for an outrageously delicious marinade.
The coffee accents the earthiness of the beef, which stands in contrast to the spirited brightness of the whiskey. The combination creates the kind of complexity that gives beautiful flavor, a finish so good you won’t need steak sauce, just a thick slice of bread to sop up every bit of those sizzling steak juices on your plate.
🍀 To download a free PDF 🍀
of this recipe that you can print,
Irish Whiskey Steak
Makes 2 servings
Ingredients:
1/3 cup Irish whiskey (we like Jameson)
1/4 cup freshly brewed (and cooled) coffee or espresso
4 tablespoons sesame oil (or any oil you have on hand)
3 tablespoons Worcestershire sauce
1 teaspoon freshly ground black pepper
2 T-bone, rib-eye, or shell steaks (2–3 pounds total)
Directions:
(1) Whisk together the whiskey, coffee, oil, Worcestershire sauce, and pepper and pour into a shallow dish or pan that is large enough to hold 2 steaks flat (single layer, no overlapping).
(2) Cover the dish, pan or container with plastic wrap, and marinated the meat for 1 hour in the refrigerator, then flip and marinate for a second hour. During the last 20 minutes, remove the steak from the refrigerator and allow the meat to reach room temperature.
(3) Sauté the steaks over medium-high heat in a heavy or cast-iron skillet or on a stovetop grill pan (that's what you see in my photos). Cook 5 minutes per side for medium-rare, or 7–8 minutes per side for medium-well. You can also broil or grill them on an outdoor gas or charcoal grill.
NOTE: If your steak is on the thick side, see "Cleo's Quick Kitchen Hack" below for a restaurant technique on finishing it...
When your steak is on the thick side, be sure to "roll" it on its sides (as shown above) at the end of the cooking process to get a nice browning on those fatty white edges.
(4) Be sure you allow the steak to rest at least ten minutes before slicing so the juices are able to re-collect. If sliced too soon, those important juices may run out and your steak will taste dry instead of moist and juicy—the best way to eat with joy!
Makes 2 servings
Ingredients:
1/3 cup Irish whiskey (we like Jameson)
1/4 cup freshly brewed (and cooled) coffee or espresso
4 tablespoons sesame oil (or any oil you have on hand)
3 tablespoons Worcestershire sauce
1 teaspoon freshly ground black pepper
2 T-bone, rib-eye, or shell steaks (2–3 pounds total)
Directions:
(1) Whisk together the whiskey, coffee, oil, Worcestershire sauce, and pepper and pour into a shallow dish or pan that is large enough to hold 2 steaks flat (single layer, no overlapping).
NOTE: If your steak is on the thick side, see "Cleo's Quick Kitchen Hack" below for a restaurant technique on finishing it...
CLEO'S QUICK KITCHEN HACK
The Steak Roll...
AND FINALLY
(4) Be sure you allow the steak to rest at least ten minutes before slicing so the juices are able to re-collect. If sliced too soon, those important juices may run out and your steak will taste dry instead of moist and juicy—the best way to eat with joy!
Eat (and read) with joy!
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Don't Miss Our
Newest Mysteries...
Jack & Pen
Together Again!
And Our LatestCoffeehouse Mystery
3 Best of Year Lists!
Learn More or Buy at:
Cleo Coyle’s Honey Roasted
is not only a coffee lover's mystery.
It's a culinary mystery with a tempting
menu of delicious recipes!
Click here or on the image (above)
for Cleo Coyle's Free Recipe Guide
to HONEY ROASTED
And Our Latest
Coffeehouse Mystery
3 Best of Year Lists!
Learn More or Buy at:
Cleo Coyle’s Honey Roasted
is not only a coffee lover's mystery.
It's a culinary mystery with a tempting
menu of delicious recipes!
Click here or on the image (above)
for Cleo Coyle's Free Recipe Guide
to HONEY ROASTED