Ingredients

6 rib eye steak or porterhouse steak (Note, You can use rib eye or sirloin but they are smaller in size and will cook faster)
1 cup lemon juice
1 cup strong black coffee
6 bay leaf
2 tablespoons paprika
3 tablespoons salt
5 gallons vegetable oil

Directions

Marinate the steaks in large ziplock bags, overnight if possible.Lay out the steaks on a tray.Throw away the marinade.Heat the oil in a tall stockpot over a propane burner. Does not take a long time.Pierce the steak at one end and loop the steak twice on the pitchfork. Push the steak back on the fork.Pierce and loop another one. Put 3 steaks on one fork.Carefully lower the steaks into the hot oil. Fry 8 to 10 minutes.Serve with baked beans and baked potatoes with butter and sour cream.