1 stick of butter
1/2 cup sliced mushrooms
1 chopped onion
1 tablespoon garlic powder
1 cup Old Chicago No. 42 Medium (or Dark Roast)
1 tablespoon white vinegar
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
2 pounds steak (recommended Filet Mignon, Rib-eye, Top Sirloin or Porterhouse

Directions:
In a large bowl, mix the coffee grounds with vinegar, Worcestershire, and olive oil. Next, add the garlic powder to the bowl and mix in.
Place the steak in the large bowl on top of the mixture. Let sit 30 seconds. Turn steak over and place bowl in refrigerator for 6 hours.
To cook, pre-heat grill to 350 degrees, and remove steak from bowl in refrigerator, placing on the grill. Use the remaining marinade in the bowl to marinate the steak every 2 to 5 minutes until steak is cooked to desired level.
While steak is cooking, or just after, melt butter in a saucepan on low heat. Add mushrooms and onion, and saute for 90 seconds in the butter, increasing heat slightly if necessary.
To serve, place steak on plate after cooking is complete, marinating one last time with the bowl mixture. Now spoon the butter mixture from the saucepan over the marinade already on the steak. Enjoy!!!

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