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Coffee-crusted rib-eye

Serves: 2

Duration: 1 hour (4 hours preparation)

Difficulty: Easy

Ingredients

For the coffee soy marinade:

  • 250ml Worcestershire sauce
  • 250ml light soy sauce (Kikkoman)
  • 125g coffee beans, ground finely
  • 2g fresh thyme
  • 2g fresh oregano
  • 4g white peppercorns, toasted and ground
  • 1g coriander seeds, toasted and ground
  • 1g cumin seeds, toasted and ground
  • 4g garlic, freshly minced
For the coffee crust:
  • 10g instant coffee
  • 10g ground coffee
  • 20g brown sugar
  • 20g cracked black pepper
For the white wasabi and miso potatoes purée:
  • 1kg Idaho potatoes, peeled and cubed
  • 125ml whole milk
  • 100g butter
  • 30g grated wasabi, frozen
  • 50g shiro miso (white miso)
  • Strained togarashi
  • Salt and pepper
For the shiso mojo butter:
  • 30g finely chopped shiso leaf
  • 30g finely chopped parsley
  • 10g finely chopped garlic
  • 125g butter
For the garnish:
  • Manchego cheese
  • Cherry tomatoes

Try this delicious coffee soy marinaded steak recipe from Asia de Cuba, served with wasabi potato puree and shiso mojo:

1. Combine the marinade ingredients into a deep plastic container and whisk very well

2. Marinade four 300g ribeye steaks for 4 hours, remove and dry

3. Mix the ingredients for the crust and miso butter in separate bowls so they are ready to use

4. Simmer the potatoes and cook until soft. Drain water and place into food mill with the butter

5. Heat the milk and potatoes together while whisking on low speed. Season to taste

6. Add wasabi and miso to taste. Transfer to sauce pan and keep hot until serving

7. Grill the steaks to the required degree coat with the coffee crust and place under grill for 1 minute

8. Allow the steaks to rest, then slice and plate them up, adding 10g of the shiso butter on top

9. Serve with mash potato and some grilled cherry tomatoes

10. Grate Manchego cheese on top of the potato before serving

Ingredients

For the coffee soy marinade:

  • 250ml Worcestershire sauce
  • 250ml light soy sauce (Kikkoman)
  • 125g coffee beans, ground finely
  • 2g fresh thyme
  • 2g fresh oregano
  • 4g white peppercorns, toasted and ground
  • 1g coriander seeds, toasted and ground
  • 1g cumin seeds, toasted and ground
  • 4g garlic, freshly minced
For the coffee crust:
  • 10g instant coffee
  • 10g ground coffee
  • 20g brown sugar
  • 20g cracked black pepper
For the white wasabi and miso potatoes purée:
  • 1kg Idaho potatoes, peeled and cubed
  • 125ml whole milk
  • 100g butter
  • 30g grated wasabi, frozen
  • 50g shiro miso (white miso)
  • Strained togarashi
  • Salt and pepper
For the shiso mojo butter:
  • 30g finely chopped shiso leaf
  • 30g finely chopped parsley
  • 10g finely chopped garlic
  • 125g butter
For the garnish:
  • Manchego cheese
  • Cherry tomatoes

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