Coffee Rub T-bone
The coffee rub gives the meat a lovely sweet crust and a dark, rich colour.
- Makes : 2 |
- Difficulty: easy
- Prep Time : 45 mins |
- Cook Time : 15 mins
2 x 500 g grass-fed T-bone steaks
(ask for top-end if you can, small but thick)
NoMU olive oil
NoMU coffee rub
3 large potatoes, 1 with skin on, 2 peeled
a knob of butter
1 – 2 Tbsp (15 – 30 ml) milk
a small handful of chopped chives
(reserve some for serving)
salt and pepper to taste
Rub the steaks with olive oil, season generously with NoMU coffee rub and set aside.
In a medium-size saucepan, boil the potatoes in salted water until soft. Slice the potato (with the skin on) in half lengthways, and carefully scrape out a little of the potato, leaving a potato skin case. Drizzle the potato skin casings with olive oil and set aside for braaing. Mash the peeled potatoes; add the butter, a little olive oil and one to two tablespoons of milk. When you are happy with the consistency, stir in the chives and season to taste.
Gently braai the potato skin casings until they are crispy and golden. Braai the steaks over very hot coals for around 2 – 3 minutes a side (depending on thickness, and your preference). While the steak is resting, scoop the mash into the skins and top with chopped chives. After the steak has rested, tuck in and enjoy.
Wild Clover Black Dog Smokey Irish Porter
Black Dog is a great beer to pair with any red meat on the braai. It has a definite smokiness on the nose to complement the smoke imparted from a braai, as well as notes of coffee, which work well with the coffee rub. It’s definitely got the bark to stand up to a steak of this calibre.