While the coffee is still hot, blend with the honey in a mixing bowl. I use a small hand whisk or fork but a high speed blender would ensure the honey is well blended. Allow to sit until cooled, stirring occasionally to make sure the honey doesn’t clump.

Add the garlic, shallot, vinegar, olive oil, rosemary, and thyme. Mix well using a hand whisk, fork, or a blender set on a low speed.

Liberally salt and pepper the steaks. Place steaks in a glass container. Pour the coffee marinade over the steaks. Close the glass container and allow to marinate in the refrigerator for at least an hour. I prefer leaving mine overnight.

Remove the steaks from the refrigerator at least thirty minutes prior to cooking to allow their temperature to rise slightly. Prepare your grill for medium-high heat and brush the olive oil on the grate.

Cook steaks on grill to desired tenderness. I aim for medium-rare.

Serve with grilled asparagus, sweet potatoes, and even a few eggs if you’re a fan of breakfast for dinner like myself.