Cooking guideline based on 3cm thick steak
- Rare: 4 minutes on each side
- Med-rare: 5 minutes on each side
- Medium: 6 minutes on each side (recommended)
- Well-done: Not recommended
Ribeye (can use rump or sirloin)
- In a small bowl, combine all the coffee rub spices together.
- Lightly coat the ribeye steaks in olive oil. This will help the rub to stick.
- Generously apply the coffee rub to the beef massaging all the spices into the steaks.
- Brush the pineapple rings with olive oil, sprinkle chilli flakes over them (how much is up to you) and season with salt.
- Grill the ribeye steaks and pineapple rings on a hot fire or griddle pan, turning to cook on both sides to your preferred doneness (see cooking guideline above). The pineapples should be nicely caramelised
- Leave the meat to rest for half its cooking time to ensure it is moist, tender and juicy. Season the steaks to taste with salt.
- Plate the succulent ribeye steaks alongside a stack of spicy grilled pineapple rings and serve with a loaf of freshly baked bread and a fresh salad of your choice.
- 2 x 500 g ribeye steaks
- Olive oil
- 2 Tbsp. coffee, ground
- 1 Tbsp. sugar
- 1 tsp paprika
- 1 tsp mustard powder
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1/2 tsp chilli powder
- 1 Tbsp. freshly ground black pepper
Grilled pineapple rings:
- 1 fresh pineapple, peeled, and sliced into 1cm rings
- Olive oil
- Chilli flakes
Tips & Tricks
These ribeye steaks can be enjoyed as a meal for 2 or as part of a larger braai with a variety of meats and side dishes.