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Espresso-Rubbed Tomahawk Steak

Resident chef Nigel Barden is cooking Espresso Rubbed Tomahawk Steak. Plus, Simon has another one of your confessions for the collective to mull over.

1 hour, 55 minutes

Last on

Thu 19 May 2016 17:05
Βι¶ΉΤΌΕΔ Radio 2

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  • Lester Flatt & Earl Scruggs

    Roll In My Sweet Baby's Arms

Espresso Rubbed Tomahawk Steak

by Coaltown Coffee Roasters from Food Stories powered by Great Taste (The Rare Brand Market)

This wonderfully coffee based spicy rub can be used on any cut of beef:Μύ left to marinade, the flavours develop beautifully.

Μύ

Serves 2-4

Μύ

Prep time 30 mins

Cooking time 40 - 60 mins

Μύ

Ingredients

1 tbsp ground cumin

2 tbsp freshly ground coffee (Coaltown Estate Espresso Blend)

salt & freshly ground pepper

1 tbsp chilli powder

β…› tsp cayenne pepper

Β½ tsp ground cinnamon

1kg Tomahawk steak (from your local butcher, or online from Higher Hacknell Farm)

vegetable oil

Β½ kg potatoes peeled & cut into chips

Μύ

Method

In a small bowl, combine the spices & the coffee.

Pat meat dry, rub lightly with vegetable oil then rub the seasoning into the meat.Μύ Put on a plate & refrigerate (ideally overnight, or a few hours if poss).

Par boil the potatoes, then leave them to cool before deep frying to crisp & golden brown.

Preheat a griddle to high.

Drizzle both sides of the steak with oil, then grill, about 5 mins per side to seal.

Transfer to a baking tray & place in a preheated 180C / gas mark 4 oven for 40-60 minsΜύ(although Nigel’s steak was ready after 30mins. Μύ58C is medium rare, so any temperature around there or even slightly lower is fine, as it continues to cook while resting).

Μύ

Let rest for 10 mins before slicing & serving with hot chips.

Broadcast

  • Thu 19 May 2016 17:05
    Βι¶ΉΤΌΕΔ Radio 2