Coffee-rubbed ribeye steaks

Ingredients

• 2 tbsp ground coffee
• 2 tbsp dark brown sugar
• 1 tbsp smoked paprika
• 1 tsp ground coriander
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp flaky sea salt
• 2 tsp freshly cracked black pepper
• 2 x 750g-850g ribeye steaks, roughly 2-3cm thick
• 1 sprig of rosemary
• 1 clove of garlic, crushed

Method

Make the rub by mixing together the coffee, sugar, paprika, garlic powder, onion powder, salt and pepper.

Season the steaks with a little salt and pepper, then sprinkle over the rub (approximately 2 tbsp per steak). Make sure that the meat is completely covered, including the edges and any fat. Place on a wire rack set inside a rimmed baking tray, then refrigerate for 3-6 hours.

Remove the steaks from the fridge about an hour before you cook, to allow them to come up to room temperature before cooking. Heat the oven to 200C.

Heat 2 tbsp rapeseed oil in an ovenproof frying pan or cast iron skillet, then add the rosemary and garlic. Add the steaks and cook for 2 mins on each side to create a nice crust, then transfer to the oven for approximately 10 mins, or until a digital meat thermometer reads 55C (for medium-rare; go for 60C if you prefer medium). Let the steaks rest for 10 mins before serving.

These steaks are great with homemade chips and a crisp winter leaf salad.

Image: Stuart Ovenden