Cote de boeuf with coffee rub

Toast cardamom, black peppercorns and star anise in a hot, dry pan until fragrant. Remove and allow to cool slightly before grinding to a fine powder using a spice grinder or mortar and pestle. Combine this mixture with the celery salt, garlic powder and ground coffee. Set aside.

Rub the grapeseed oil into the meat, followed by the coffee rub, ensuring it is evenly coated.

Heat your Charcoal Grill, and place the Cote de Boeuf onto the grill once the coals are glowing white. Flip the steak every 20 seconds until the centre reaches 48°C (118.4°F), approximately 8 minutes, the remove and rest for 5 minutes on a cooling rack over a tray.