Espresso rubbed Sirloin steak – Reverse Seared

by • maj 9, 2015 • Beef, New year, RecipesComments (0)1101


A Good piece of Sirloin steak is hard to beat…
We prefer to grill a whole steak, quite slow, makes it juicy… And easier to pick at right temp.
Coffee makes good rub – espresso beans here even. Very nice with beef. 

You Need:
A nice cut of Sirloin steak (or other beef cut)

For the rub:
Note – large batch – make half of it if U don´t want so much -Keeps well  to 6 months in sealed jar 

  • 2,5 dl ancho chilipowder
  • 2,5 dl finely ground espressobeans
  • 1 tbsp  paprika
  • 1 tbsp muscovadosugar
  • 1 tbsp mustardpowder (like Colmans) 
  • 1 tbsp salt
  • 1 tbsp grpund black pepper 
  • 0,5 tbsp ground cilantro 
  • 0,5 tbsp oregano
  • 1 tsp ground ginger 
    espressorubbad-ryggbiff1

Instructions:

  • Finely grind the coffee beans 
  • Mix all other ingredients
  • Let the meat get room temperature
  • Rub the spices in
  • Set grill for low&slow and indirect
  • Aim for 100 – 125 degr C
  • Grill meat indirect until inner temp of 50 Degr C
  • Take meat of grill, let rest in foil or butchers paper
  • Meanwhile – prepare grill for high direct heat!
  • When the steak has had its rest, let it sear / burn quickly – make it look nice!
  • Let it rest a little while longer, then slice and serve…
  • This way it will be medium rare – if U prefer it medium – let meat go to 57 Degr C before resting and second searing.
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