3 lbs. ribeye or New York strip steak, cut in chunks
1/2 c. Worcestershire sauce
1 tsp. garlic juice (or 3 cloves garlic, crushed)
1/4 c. black coffee
2 tsp. paprika
1 tsp. lemon juice
Oil for frying
Place steak chunks in large plastic container or zipper bag. Combine remaining ingredients except oil and pour over steak, mixing well. Refrigerate for 4-6 hours.
Heat vegetable or peanut oil to 350°. Drain steak chunks well and discard marinade. Secure steak chunks, a few at a time, on metal skewers or meat forks and dip in hot oil until desired doneness is reached. In my experiments, two minutes produced a nice medium-rare to medium bite. For personal consumption, I stick to about a 45-second “wounding” in the oil before consumption.
Drain cooked bites briefly on a rack over paper towels. Serve with your choice of dipping sauces. My personal favorite is a horseradish dip made with sour cream, minced garlic and horseradish. I don’t recommend it if you plan on any victory kisses.