Coffee-rubbed rib-eye with straw fries
Coffee-mustard rub adds flavour to the steaks and helps to tenderise them for this bistro-at-home dish. Shredding the potatoes with a julienne peeler is an easy way to create fast and crunchy fries at home.
Ingredients
2 tsp ground instant coffee
2 tsp mustard powder
2 tbsp salt flakes
1 tbsp coarsely ground pepper
4 x 250g rib-eye steaks
800g potatoes, peeled
vegetable to shallow fry
1 tbsp chopped flat-leaf parsley
1 tbsp extra virgin olive oil
watercress, to serve
lemon cheeks, to serve
Method
Step 1
Combine the mustard powder, salt, coffee and pepper in a small bowl. Reserve half and sprinkle the rest over both sides of the steaks. Set aside at room temperature to marinate.
Step 2
Meanwhile, use a julienne peeler to shred the potatoes into thin strips. Heat 10cm of oil in a large saucepan over high heat until it reaches 180C on a deep-frying thermometer.
Step 3
In batches, cook potatoes for 3-4 minutes, or until golden and crisp. Remove with a slotted spoon and drain on absorbent paper. Repeat with the remaining potatoes, then season them with salt and sprinkle with parsley.
Step 4
Heat the oil in a large frying pan over medium heat. Add the steaks and cook for 8-10 minutes, turning halfway through for medium. Set aside to rest.
Step 5
Serve the steaks with the extra coffee-mustard seasoning, fries, watercress and lemon wedges.
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Original URL: https://www.theage.com.au/goodfood/recipes/coffee-rubbed-rib-eye-with-straw-fries-20250220-p5ldvg.html