Beef

Beef rib-eye with coffee rub

Name: Beef rib-eye with coffee rub
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 x 600g rib-eye steaks (bone-in), at room temperature; 2 tsp grapeseed oil; 1 tbs coffee rub (recipe follows), plus extra to serve; 1 1/2 tbs cardamom pods; 1 tbs black peppercorns; 3 star anise; 2 tsp celery salt; Pinch each of garlic powder and smoked paprika (pimenton); 1 tbs finely ground coffee beans

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by Heston Blumenthal

Food innovator, Head Chef at The Fat Duck, Legend

Oct 01, 2017

Yes, you are reading that correctly. Heston Blumenthal combines beef and coffee to make the ultimate summer barbecue recipe.

2 x 600g rib-eye steaks (bone-in), at room temperature
2 tsp grapeseed oil
1 tbs coffee rub (recipe follows), plus extra to serve

Coffee rub

1 1/2 tbs cardamom pods
1 tbs black peppercorns
3 star anise
2 tsp celery salt
Pinch each of garlic powder and smoked paprika (pimenton)
1 tbs finely ground coffee beans

Method

1.

For the coffee rub, toast cardamom, peppercorns and star anise in a frypan over high heat for 2 minutes or until fragrant. Remove from heat and set aside to cool slightly. Using a spice grinder or mortar and pestle, grind to a fine powder. Transfer to a bowl and stir through celery salt, garlic powder, paprika and coffee.
2.

Rub beef with oil, then coat each steak with 2 tsp coffee rub. (Store remaining rub, in an airtight container at room temperature, for up to 1 month.)
3.

Heat a chargrill pan or barbecue to high heat. Add beef and grill, turning every 10 seconds, for 14-16 minutes for medium-rare (a meat thermometer inserted into the centre will read 54°C), or until cooked to your liking. Transfer to a plate and set aside, loosely covered with foil, for 10 minutes to rest.
4.

Slice beef into 1cm-thick slices and serve with extra coffee rub.