Crispy Smash Potatoes with Smoked Tallow Mayo & Charred Lemon
December 1, 2025
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Coffee & Cocoa Crusted Steak with Honey-Balsamic Glaze
smoky, slightly sweet, and deeply savoury. This recipe transforms an ordinary steak into something memorable, made for slow evenings, music, and conversation.
Coffee & Cocoa Crusted Steak with Honey-Balsamic Glaze
A bold, sensory experience — smoky, slightly sweet, and deeply savoury.
Equipment
- Cast-iron or heavy skillet
- Small saucepan
- Tongs
- Spoon (for basting)
- whisk
- Knife and chopping board
Ingredients
- 2 thick-cut sirloin or ribeye steaks (about 250–300g each)
- 1 tbsp finely ground coffee
- 1 tsp cocoa powder (unsweetened)
- 1 tsp brown sugar
- 0.5 tsp smoked paprika
- Salt & cracked black pepper (to taste)
- 1 tbsp olive oil
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 clove garlic, finely grated
Instructions
- Prepare the RubIn a small bowl, mix coffee, cocoa, brown sugar, paprika, salt, and pepper.Rub the mixture generously on both sides of your steak. Let it rest for 15–20 minutes — the flavors will start infusing into the meat.
- Make the GlazeIn a small saucepan, combine honey, balsamic vinegar, Dijon mustard, and garlic.Heat gently over low heat, stirring until slightly thickened (about 3–4 minutes).Set aside to cool — it should be sticky but pourable.
- Sear the SteakHeat a cast-iron pan over high heat until it’s almost smoking.Add olive oil and sear steaks for 3–4 minutes per side, depending on thickness.Lower the heat slightly in the last minute and spoon a little glaze over each steak to caramelize the crust.
- Rest & FinishRemove the steaks and let them rest for 5 minutes.Drizzle a bit more glaze on top, add a pinch of flaky salt, and garnish with rosemary or a touch of orange zest for a surprising aromatic lift.
Notes
Serving Suggestion
Pair with:- Charred sweet potatoes with chili flakes & lime
- Roasted baby carrots glazed in butter and thyme
- A glass of smoky red wine or dark ale
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