Coffee and steak were born to be together! Like Peanut butter and jam, the combination is outstanding. This rub adds flavour as well as texture to any red meat or hearty mushrooms. Swap the steak for two large Portobello mushroom caps for a great vegetarian option.
2 ribeye steaks (1 inch thick)
1 1/2 TBSP C&C Espresso Steak Rub
2 TBSP Vegetable Oil
1 hot green chilli
1 clove garlic
6 TBSP salted butter, softened to room temperature
Pinch of salt
Start by making the butter. Chop or grate the chilli very finely, peel and crush the garlic and zest the lime (save the rest for another use, you only need the zest).
Mix the chilli, garlic and lime zest into the softened butter along with a pinch of salt. Spoon the mixture into a small dish that has been lined with plastic wrap. Place the butter in the fridge to chill for at least 30 minutes.
Meanwhile, preheat your grill or griddle over high heat. Rub C&C Espresso Steak Spice onto both sides of steaks, pressing the mix in with your hands.
Brush the griddle or grill with oil and add the steaks. Cook for two minutes on one side, then turn over and cook for 1-2 minutes on the other side or until desired doneness.
Take the steaks off the griddle and let rest for five minutes. Take the chilli lime butter out of the fridge and remove from the dish. Unwrap the plastic wrap, then chop the butter into chunks. Place the steaks on two plates, top with a couple of chunks of the chili lime butter and serve.