Coffee and Spice Rubbed Steak with Refreshing Iced Tea by Siúcra and Gastro Gays

5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Course dinner
Servings 2


Coffee and Spice Rubbed Steak Ingredients

  • 200 g sirloin steak per person
  • 2 tbsp freshly-ground coffee
  • 2 tbsp Siúcra Brown Sugar
  • 2 tbsp salt
  • 2 tbsp hot smoked paprika
  • 1/2 tsp each whole cumin seeds fennel seeds, mustard seeds, all freshly ground
  • 1 tsp ground coriander or 1 tsp whole coriander seed, freshly ground
  • Lots of fresh black pepper
  • 1 tsp cayenne pepper
  • A little oil to fry
  • Flaked sea salt to finish

Refreshing Iced Tea Ingredients

  • 3 Black Tea Bags
  • 1 l Boilding Water
  • 2-3 tbsp Siúcra Caster Sugar
  • 1 tbsp Runny honey
  • 1 tbsp Minced fresh ginger
  • 1 Sliced lemon & orange
  • Mint sprigs
  • Ice


Coffee and Spice Rubbed Steak Instructions

  • Remove the steak from the fridge and any packaging, pat very dry and leave to one side.
  • Combine all the spice rub mixture and sprinkle all over the steak, on both sides to ensure even coverage. If you have a small wire rack over a plate or dish you can use to refrigerate on it would be ideal, however if you don’t it’s fine to leave directly on a plate, uncovered as it marinades (to note: the steak will be a little wetter with this method).
  • Allow to come to room temperature for 30-60 minutes before cooking.
  • Heat your oven to 200ºC. On a heavy skillet on the hob, heated until smoking and kept at medium-high, pour in the oil and then introduce your steaks (one by one if using a small skillet) and allowing roughly two minutes a side, then removing to an ovenproof dish or tray and allowing 3-5 minutes until registering an internal temperature of 55ºC before removing covering loosely in foil and allowing 5-10 minute to rest. Medium rare is around 62-65ºC, and that’s how we like to serve it but you can use your own judgement.

Refreshing Iced Tea Instructions

  • Boil your kettle and using a heatproof jug, pour the water over 3 tea bags. Stir in the sugar, honey and ginger.
  • Allow roughly 7 minutes to brew. Then remove teabags (without straining, this leaves bitter tannins) and leave to cool for 10-15 minutes.
  • Decent into a jug, jar or glass bottle using a funnel and sieve. Add lemon, orange and mint, then keep in the fridge until needed.
  • Serve over ice with more citrus and mint to garnish.
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