Ribeye with Coffee Rub and Potato Wedges

the Breville Test Kitchen

Ribeye with Coffee Rub and Potato Wedges

Name: Ribeye with Coffee Rub and Potato Wedges
Cook time: 900 s
Total time: 2100 s
Yield: Serves 2
Ingredients: 1 tsp kosher salt; 2 tsp freshly ground black pepper; 1½ tsp ground cardamom; ½ tsp all spice; 2 tsp ground coffee; 2 beef ribeye steaks - approximately 300g each; 2 tsp olive oil; 2 tbsp neutral flavored oil - to sear; Sea salt - to serve; English mustard - optional, to serve; 600 g large red-skinned potatoes; 2 tbsp olive oil; Sea salt - to season; Freshly ground black pepper - to season

The coffee rub infuses the meat with its fragrant, earthy flavors. Seared in a hot pan to finish, gives the steaks a rich caramelized crust. Served with some crisp, golden potato wedges, this is a little bit of steak heaven.  

35 mins total time

15 mins active time

Easy

Serves 2

Ingredients

Measurements:

1 tsp kosher salt
2 tsp freshly ground black pepper
1½ tsp ground cardamom
½ tsp all spice
2 tsp ground coffee
2 beef ribeye steaks
approximately 300g each
2 tsp olive oil
2 tbsp neutral flavored oil
to sear
Sea salt
to serve
English mustard
optional, to serve

For the potato wedges

600 g large red-skinned potatoes
2 tbsp olive oil
Sea salt
to season
Freshly ground black pepper
to season

Instructions

1
Attach the HydroPro to the side of a pot or large vessel (max 45 liters). Fill with warm tap water halfway between the minimum and maximum lines.
2
Combine the salt, pepper, cardamom, all spice and coffee in a small bowl. Brush the steaks with olive oil and sprinkle with some of the seasoning, pressing to coat. Turn the steaks over and repeat. Place the steaks flat, side by side, in a large microwave-safe, zipper-lock freezer bag.  You can either place the bagged steaks in the water bath or refrigerate until the water has preheated. 
3
To customise the cook: Select Sous Vide Tool Box from the main menu. Select Beef, then select Tender Cut, followed by the cut shape that best matches your ribeye steaks. Enter the thickness, select Fresh or Frozen, then select your preferred doneness. Press Time to Reach core temperature, then press Start preheating.
Tip: For further customisation, press Manual on the Final core temperature screen. Enter your preferred temperature, press Next, then press Time to Reach core temperature. Press Start preheating.
4
Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.
5
To preheat the oven, insert the wire rack into position 4. Place a foil-lined roasting pan on the rack and set the oven to Air Fry, 230°C, for 30 minutes and press Start. Meanwhile, continue to the next step.
Tip: Recipe has been optimized for the Joule Oven Air Fryer Pro and Smart Oven Air Fryer Pro.
6
To prepare the potato wedges, cut the potatoes into 2cm thick wedges and place in a medium bowl with the olive oil. Season with salt and pepper and toss to coat. Once the oven has preheated, carefully place the wedges in a single layer in the hot roasting pan. Cook for 30 minutes, or until golden and tender.
7
When the timer signals that the steaks are done, heat a large, cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the steaks on a paper towel lined cooling rack set over a tray and pat dry. 
8
Only when the pan starts to smoke (this will prevent overcooking and sticking), add the oil and sear the steaks for 30 seconds on each side. Transfer the steaks to a cooling rack set over a tray and rest for 1 minute.
9
Transfer the coffee-rubbed steaks to a serving plate and serve with the potato wedges and a dollop of English mustard, if desired.