Cote de boeuf with coffee rub

Cote de boeuf with coffee rub


2 annoksia


For the coffee rub

  • 10g black cardamom pods
  • 10g black peppercorns
  • 5g star anise
  • 10g celery salt
  • pinch smoked garlic powder
  • 1 Tbsp finely ground coffee beans

For the Cote de Boeuf

  • 1 Cote de Boeuf (approx. 600g with bone)
  • 1 tsp grapeseed oil
  • 2 tsp reserved coffee rub


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 pestle and mortar. 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 the BBQ, 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 48C, approximately 8 minutes, the remove and rest for 5 minutes on a cooling rack over a tray.