Coffee Rubbed Tomahawk Steaks
There are steaks and then there are coffee rubbed tomahawk steaks.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 60 mins |
- Cook Time : 10 mins
2 x 500 g bone-in ribeye steaks (5 cm thick)
a drizzle of canola oil
a digital thermometer
3 Tbsp (45 ml) vida e caffè Devra coffee beans, medium ground
1 Tbsp (15 ml) paprika
1 Tbsp (15 ml) brown sugar
1 Tbsp (15 ml) ground garlic
1 Tbsp (15 ml) onion powder
1 Tbsp (15 ml) mustard powder
1 Tbsp (15 ml) cumin
1-2 tsp (5-10 ml) chilli powder
1 tsp (5 ml) black pepper
Grind the vida e caffè Devra coffee to medium coarseness. Mix the rub ingredients together well and store in an airtight container until ready to use.
If you have time, give the steaks a generous coating of sea salt and place onto a roasting rack. Leave the steaks uncovered in the fridge overnight to dry and cure. Let the fridge steaks come to room temperature before braaing.
If you are skipping the overnight step then season your steaks with sea salt at least 1 hour before cooking and leave at room temperature. The salting process draws moisture out of the steak, which will be reabsorbed adding flavour.
Set up a 2 zone fire: one hot side and one moderate heat side. Dust your steaks liberally with the coffee rub and drizzle with a little canola oil.
Braai the steaks over hot coals at 1-minute intervals per side, for a total of 8 minutes. Flipping the steaks every minute will ensure an even sear with maximum caramelisation. If you have any big flare-ups, then move the steaks over the moderate heat side until the flames die down.
At the 8 minute mark, remove the steaks from the grill and check the internal temperature. You are aiming for between 45 ºC for a rarer steak and 50 ºC for a medium rare steak. The temperature of the steak will continue to rise another 5 degrees when you take it off the braai to rest. So 45 ºC will hit 50 ºC (rare) and 50 ºC will hit 55 ºC (medium rare). Rest your steak for at least 10 minutes before slicing and tucking in.