Cote de boeuf with coffee rub
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Servings
2
Cook Time
20 minutes
Difficulty Level
Beginner
Ingredients
- 10g black cardamom pods
- 10g black peppercorns
- 5g star anise
- 10g celery salt
- pinch smoked garlic powder
- 1 Tbsp finely ground coffee beans
- 1 Cote de Boeuf (approx. 600g with bone)
- 1 tsp grapeseed oil
- 2 tsp reserved coffee rub
For the coffee rub
For the Cote de Boeuf
Directions
- Toast cardamom, black peppercorns and star anise in a hot, dry pan until fragrant. Remove and allow to cool slightly before grinding to a fine powder using a spice grinder or mortar and pestle. Combine this mixture with the celery salt, garlic powder and ground coffee. Set aside.
- Rub the grapeseed oil into the meat, followed by the coffee rub, ensuring it is evenly coated.
- Heat your Charcoal BBQ, and place the Cote de Boeuf onto the grill once the coals are glowing white. Flip the steak every 20 seconds until the centre reaches 48°C, approximately 8 minutes, the remove and rest for 5 minutes on a cooling rack over a tray.
