Jean Nel’s Coffee-rubbed Rib-eye Steak

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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

Mix all the rub ingredients in a bowl. Rub the rib eye steaks in it and set aside.
To make the sauce, heat the cream in a saucepan. Add the buttermilk and cheese and let it melt. Season with salt.
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

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