T-bone steak with coffee rub and rosemary potatoes
- June 2021
- Serves 6
- Hands-on time 45 min, plus marinating
Grill or barbecue these juicy T-bone steaks with coffee rub for the ultimate flavour kick. Serve with rosemary potatoes for an easy summer lunch.
Firing up the outdoor grill? For a change from beef burgers and bangers, take a scroll through our alternative barbecue recipe ideas.
- 22.9g (5.9g saturated)
- 32.2g (2.4g sugars)
- 1kg medium-size waxy potatoes, such as Charlotte
- 3 x T-bone steaks (around 500g each), at room temperature
- 1 tbsp finely chopped rosemary
- 5 tbsp olive oil
- 2 tbsp sunflower oil
For the coffee rub
- 2 tsp coarse sea salt
- 2 tsp granulated sugar
- 1 tbsp black peppercorns
- 1 tbsp chilli flakes
- ½ tbsp garlic granules
- 1 tbsp instant coffee powder (we used espresso)
You’ll also need
- Pestle and mortar (or use the end of a rolling pin to grind in a bowl)
- Flameproof baking tray (enamel or cast iron)
Useful to have
- Digital probe thermometer
- Put the potatoes in a pan of salted water, bring to the boil, then simmer for 20-25 minutes until tender. Meanwhile, heat/ light a barbecue for direct high heat (coals arranged in a bank in the middle of the barbecue).
- For the coffee rub, grind the salt, sugar, peppercorns and chilli flakes in a pestle and mortar. Add the garlic granules and coffee powder and mix. Drain the potatoes, then return to the pan. Lightly crush with a potato masher, but try not to break up too much. Leave to cool.
- Pat the steaks dry with kitchen paper, then massage the coffee rub all over the meat. Set aside to marinate for 15 minutes.
- Meanwhile, mix the rosemary with the olive oil. Brush the steaks with sunflower oil, then transfer to the grill. Put the lid down if you have one for a stronger smoky flavour, then grill the steaks for 5-6 minutes on each side for medium rare, or until the meat is done to your liking (the timing does depend how hot your barbecue is; go for 52ºC on a probe thermometer for medium rare). Set the meat aside on a platter somewhere warm to rest for 10 minutes.
- Brush the cooled potatoes generously with the rosemary oil, then put on the baking tray. Set the tray on the grill to the side of the coals (indirect heat), then barbecue for 8-10 minutes, turning a few times until crisp and golden. Season with salt and freshly ground black pepper and serve with the steaks.
Don’t want to BBQ? Cook the steaks under the grill, turning once. Roast the spuds in a hot oven, tossing a few times.
Next time: Try the coffee rub with other steaks, such as a juicy ribeye, or on good quality pork chops.
Scale down: For two, serve 1 T-bone – the extra rub keeps well in an airtight container – and reduce the potatoes to 300g.
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