Name: Smoked coffee and spice-rubbed tomahawk steaks
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 - 8
Ingredients: 1 tbsp each cumin, fennel and coriander seeds; 2 tbsp smoked sea salt flakes; 1 tbsp each smoked paprika, garlic powder and onion powder; 1 tbsp each brown sugar and ground coffee; ½ tsp each chilli powder and cayenne pepper; 2 tomahawk steaks (1.5kg each; see note); Extra-virgin olive oil, for drizzling

Smoked coffee and spice-rubbed tomahawk steaks

Coffee, cumin and coriander seeds bring a rich and smoky depth of flavour to these showstopper steaks.

Serves 6 - 8

Prep

20M

Cook

40M

Total

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Ingredients

1 tbsp each cumin, fennel and coriander seeds

2 tbsp smoked sea salt flakes

1 tbsp each smoked paprika, garlic powder and onion powder

1 tbsp each brown sugar and ground coffee

½ tsp each chilli powder and cayenne pepper

2 tomahawk steaks (1.5kg each; see note)

Extra-virgin olive oil, for drizzling

Method

1.For spice mixture, place cumin, fennel and coriander seeds in a small saucepan over medium-high heat. Toast, tossing frequently in pan, until fragrant (1-2 minutes). Transfer to a mortar and pestle and grind to a coarse powder. Transfer to a small bowl and combine with salt, remaining spices, powders, sugar and coffee; set aside.

2.Place steaks on a large oven tray, drizzle with oil and scatter liberally with spice mixture. Cover and stand at room temperature for 30 minutes to 1 hour before cooking.

3.Preheat a lightly greased barbecue or char-grill pan to medium-high heat. Barbecue, turning frequently, until cooked to your liking (30-35 minutes for medium). If steak begins to blacken too much, reduce heat to medium-low to finish cooking. Transfer steak to a tray and set aside in a warm place to rest (15 minutes). Slice, scatter with extra spice rub and serve immediately.