Recipes · Main dishes
Beef Rump Steaks with Coffee and Pepper
AI-written · not yet kitchen-tested
Coffee seasons the surface while sugar helps the crust. This is an estimated time for fully cooked steaks, and thickness matters more than weight.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 800 g (1.8 lb) beef rump steaks, 4 pieces about 3/4 inch thick
- 2 tbsp canola oil
- 1 tsp ground coffee
- 1 tsp brown sugar
- 1 tsp black pepper
- 1 tsp salt
Method
- Pat the steaks dry. Mix coffee, sugar, pepper and salt and sprinkle over the lightly oiled steaks. Keep chilled until grilling.
- Light the gas grill with its lid open following the manufacturer instructions, then close and preheat to about 425 °F (220 °C). Turn off one burner for indirect heat.
- Sear directly for about 2 minutes per side. Watch the sugar and move indirectly as soon as the crust starts to darken.
- Cook indirectly with the lid closed for about 12 to 14 minutes until cooked through. Measure at least 158 °F (70 °C) for 2 minutes in the thickest part, then rest on clean ware for 5 minutes.
Tip: Cooking times are untested estimates. Check earlier for thinner pieces or changing grill heat, and cook longer as needed.