Instructions: Coarsely grind the coffee beans and peppercorns in a food processor or coffee grinder. Press the mixture evenly on both sides of the steaks. Spray steaks lightly with oil then grill the steaks over Direct High heat for 8 to 10 minutes, turning once halfway through grilling time, or until desired doneness.

Remove the steaks from the grill. Season both sides with salt. Allow to rest for 2 to 3 minutes before serving.

This recipe yields 4 servings.

Wine Recommendation: Try a rich, mellow red with lots of fruit and very little tannin; a young California Merlot or Zinfandel, or a fully mature Cabernet Sauvignon from a top vintage.

Comments: In this unusual recipe, the piquancy of peppercorns meets the mellowness of coffee beans with stellar results. Turn the steaks when you see beads of juice on the surface.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.