[NOTE: Soupstones Meal Planners!
Cook your steaks as per the directions below. Combine 4-6 tablespoons mayonnaise or this Cheat’s Hollandaise with 1 small clove garlic crushed or very finely chopped to serve with the coffee rub steaks. For help with cooking your steaks see The Perfect Steak]
BBQ coffee rub
makes enough for 4 steaks (or 5 cups)
My Irishman and I grilled two steaks, one coated with the coffee rub just before cooking, the other given a little salt & pepper. The results?
The coffee rub won hands down. Not only was it more flavoursome with a lovely well developed crust, it was also noticeably more succulent and juicy.
Even if you aren’t a big coffee fan, it’s worth giving this a try as the flavour is more peppery and smoky BBQ rather than coffee.
3 tablespoons ground black pepper (240g / 8.5oz)
2 tablespoons ground coffee (140g / 5oz)
2 teaspoons dried chilli flakes (40g / 1.5oz)
2 teaspoons fine salt (100g / 3.5oz)
1/2 teaspoon cumin (10g / 0.5oz)
1. Combine ground peppercorns, coffee, chilli flakes, salt and cumin.
2. Store in an airtight container.
For coffee steaks – remove steaks from the fridge an hour before you want to cook. Rub coffee rub over the surface of your favourite steaks. Grill immediately until cooked until your liking and serve with lemon halves or your favourite BBQ sauce.
Will keep forever in an airtight container but the flavour will diminish over time. So best before 6 months.
can’t find chilli flakes? – replace with ground chilli powder (if using the teaspoon measurement, decrease the quantity by half).
Instant Coffee – I haven’t tried it, but I imagine instant coffee would work as well, although it will have a different texture.
Waste Avoidance Strategy
rub – will keep in the pantry for 12 months.
steaks – pop in the freezer in a plastic bag (don’t be like my Dad who just put steaks uncovered in the freezer and ended up having to throw them out because of a massive case of freezer burn.
Problem Solving Guide
too salty – balance out with more pepper & coffee.
gritty – try using a more finely ground coffee, such as that designed for espresso machines. And make sure your pepper isn’t the problem.
Needs an air tight container. I like glass jars but little sealable plastic bags would also work well.
black pepper, ground coffee, salt, chilli, cumin
coffee steaks – remove steaks from the fridge an hour before you want to cook. Rub coffee rub over the surface of your favourite steaks. Grill immediately until cooked until your liking and serve with lemon halves or your favourite BBQ sauce.
coffee crusted chicken – bash chicken breasts until and even thickness at both ends. Rub with coffee rub and pan fry in a little oil or BBQ until chicken is cooked through. Serve with a sauce of natural yoghurt.
coffee halloumi – slice halloumi into ‘steaks’ about 1cm (1/2 in) thick. Rub with coffee rub and pan fry in a little oil for about 2 minutes on each side or until halloumi is soft and there’s a good crust. Serve drizzled with chilli oil and some green veg.
beef fillet – remove beef from the fridge an hour before you want to cook. Rub coffee rub over the surface of the meat. Grill immediately until cooked until your liking or roast in the oven. Rest beef for 10 minutes or so and serve with garlicky mayonnaise.