Coffee Rubbed Steak
This coffee rub adds ridiculously good flavour to an underused cut of meat and Roccbox means we end up with an incredible bark too!
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox, Tread
- Prep Time
- 30 minutes
- Cook Time
- 20 minutes
Ingredients
- Serves
- 2
Recommended Equipment
-
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Instructions
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Step 1
Combine the rub ingredients in a pestle and mortar and bash together. Ensure the steaks are dry before seasoning with salt and rubbing in the dry rub.
Step 2
Set the steaks on a cooling rack and leave uncovered in the fridge for 4-6 hours.
Step 3
Briefly toast the walnuts in your Gozney oven before popping into a bowl, grating over the garlic and covering with 3 Tbsp of the olive oil. Set to one side to infuse.
Step 4
Allow the steaks to sit at room temperature for at least 30 minutes before cooking and ensuring Roccbox is up to full temperature, pre heat a pan with a lug of oil and cook the steaks for around 2 minutes on each side. Leave to rest.
Step 5
Wipe out the pan and add the spring onions and cherry tomatoes before returning the pan to Roccbox to burn the ingredients – this should take about 6-8 minutes.
Step 6
Add the remaining dressing ingredients to the walnuts, chop the burnt tomatoes and spring onions and chuck them in too. Season well.
Step 7
Carve the bavettes against the grain before topping with the dressing.
