Coffee Beef rib-eye Steak Braai

Coffee Beef rib-eye Steak Braai

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  • 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


  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.
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