Chef Jean Nel | Spekko Rice
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Recipe from the Chef

Jean Nel’s Coffee-rubbed Rib-eye Steak

Jean Nel’s Coffee-rubbed Rib-eye Steak

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:


    For the rib-eye steak

    4 X 250 g  rib eye steaks

    Olive oil


    For the coffee rub

    50 g finely ground dark roast coffee

    80 ml chilli powder

    80 ml smoked paprika

    40 ml brown sugar

    30 ml garlic powder

    15 ml ground cumin

    15 ml cayenne pepper

    Salt and freshly ground black pepper

     For the buttermilk cream sauce

    500 ml cream

    60 ml  buttermilk

    150 g  Gorgonzola

    For the Basmati, Pomegranate and almond salad 

    2 cups cooked Spekko India Gate Basmati Rice

    125 ml (1/2 cup) raisins

    125 ml (1/2 cup) pomegranate pearls

    125 ml (1/2 cup) almonds

    A handful of roughly chopped fresh mint and coriander.

    Salt and freshly ground pepper

    Chilli flakes to taste

    Fresh lemon juice to taste

    Extra virgin olive oil


    For the rib-eye steak

    1. Mix all the rub ingredients in a bowl. Rub the rib eye steaks in it and set aside.
    2. To make the sauce, heat the cream in a saucepan. Add the buttermilk and cheese and let it melt. Season with salt.
    3. Rub olive oil on the rib eye steaks. Braai on a medium-to-high heat for 5 minutes per side. Transfer to a platter, rest for 10 minute before cutting and serve with the hot sauce.

    For the Basmati, Pomegranate and almond salad 

    1. In a salad bowl, mix the rice, raisins, pomegranates and almonds.
    2. Add the chopped mint and coriander.
    3. Just before serving, season with salt, pepper, chilli flakes, a squeeze of lemon juice and drizzle with olive oil.

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