Cote de boeuf with coffee rub
Cote de boeuf with coffee rub
Everdure
Rated 5.0 stars by 1 users
Servings
2
Cook Time
20 minutes
Ingredients
-
10g (0.35 oz) black cardamom pods
-
10g (0.35 oz) black peppercorns
-
5g (0.18 oz) star anise
-
10g (0.35 oz) celery salt
- pinch smoked garlic powder
- 1 Tbsp finely ground coffee beans
-
1 Cote de Boeuf (approx. 600g (1.32 lbs) 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 Grill, 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 (118.4°F), approximately 8 minutes, the remove and rest for 5 minutes on a cooling rack over a tray.