John Myers
Rip-eye Steak with Espresso Marinade
The perfect rip-eye steak with espresso marinade recipe with a picture and simple step-by-step instructions.
- 4 Entrecote steaks
- 2 tsp Cumin
- 2 tbsp Coffee beans
- 1 tsp Crushed red pepper
- 1 tsp Sweet paprika powder
- 1 tsp Coarse sea salt
- 1 tsp Telly cherry pepper
- 1 tsp Rapeseed oil
- Toast the cumin without oil in a small saucepan. Then grind or mortar with the other spices!
- Now oil the steaks a little and season with the seasoning mixture and let them steep at room temperature!
- Heat up the kettle grill to full power! Grill steaks over direct heat, on one side for 4 minutes, then on the other side for 2 minutes with the lid closed. Then let it steep in aluminum foil for about 5-10 minutes!
- Serve with gravy and the desired grill side dish! With us rosemary-potato-sweet potatoes!
- Herbal butter etc. is not necessary! The taste of the steak is so amazing! And very recommendable for imitating !!!!
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