BEEF RIB-EYE WITH COFFEE RUB

1 tbs coffee rub (recipe follows), plus extra to serve

Coffee rub
1 1/2 tbs cardamom pods
1 tbs black peppercorns
3 star anise
2 tsp celery salt
Pinch each of garlic powder and smoked paprika (pimenton) 1 tbs finely ground coffee beans

METHOD

1. For the coffee rub, toast cardamom, peppercorns and star anise in a frypan over high heat for 2 minutes or unl fragrant. Remove from heat and set aside to cool slightly. Using a spice grinder or mortar and pestle, grind to a fine powder. Transfer to a bowl and sr through celery salt, garlic powder, paprika and coffee.

2. Rub beef with oil, then coat each steak with 2 tsp coffee rub. (Store remaining rub, in an airght container at room temperature, for up to 1 month.)

3. Heat a chargrill pan or barbecue to high heat. Add beef and grill, turning every 10 seconds, for 14‐16 minutes for medium‐rare (a meat thermometer inserted into the centre will read 54°C), or unl cooked to your liking. Transfer to a plate and set aside, loosely covered with foil, for 10 minutes to rest.

4. Slice beef into 1cm‐thick slices and serve with extra coffee rub.