- Mix all of the dried ingredients in a bowl until combined
- Pat the steak dry, and oil both sides
- Season the steaks with the leftover salt, before coating with the steak mix (around 1tsp per size is good)
- Leave to marinate in the fridge for 1½ hours, before removing and bringing to room temperature for another ½ hour
- Heat an oiled heavy frying pan on a hot setting over the hob until the oil is smoking, and preheat your oven to 200°C
- Using tongs, sear the fatty side of the steak to render, before cooking for around 2 minutes each side until charred and with a good crust
- Transfer steaks to the oven and cook for around 5 minutes (for medium-rare)
- Remove, cover with foil and allow resting for around 5-10 minutes before serving. Drizzle with the juices from the resting process
Notes
You can use more chilli flakes for a more hard-hitting flavour if you wish
Fattier steaks such as T-bone or ribeye are best for this recipe, as they create a natural moistness while keeping the rub intact
Don’t use instant coffee granules – the flavour will barely impart
Sea salt is a must, as the coarseness helps boost the flavour of the other ingredients
Excess rub can be stored in an airtight container for next time