*This recipe is gluten-free according to industry standards


  • 700-750g dry-aged T-bone steak
  • vegetable or rapeseed oil


  • 1 tbsp aleppo chilli flakes
  • 2 tbsp espresso coffee grounds
  • 1 tbsp brown sugar
  • 1 tbsp paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp garlic granules
  • 2 tsp sea salt flakes


  • coriander, finely chopped to make 2 tbsp
  • 50g salted butter, softened
  • 1 lemon, zested


  • STEP 1

    Pat the steak dry with kitchen paper, and rub 1 tbsp oil into the steak. Mix the dry rub ingredients together with a good grinding of black pepper and rub into the steak. Leave to marinate for 2 hours, removing from the fridge after 11/2 hours to come up to room temperature.

  • STEP 2

    Mash the butter ingredients together with some seasoning, then wrap into a sausage shape in clingfilm and chill.

  • STEP 3

    Heat the oven to 220C/fan 200C/gas 7. Heat an ovenproof grill pan or heavy frying pan to hot on the hob, this will take around 5 minutes, so be patient, it will start to lightly smoke when it’s ready.

  • STEP 4

    Tap the steak to remove the excess rub, drizzle with a little more oil, and sear the fat side of the steak for a few minutes to render, holding it on its end with tongs. Then sear for 4-5 minutes on each side, until charred and it has a good crust.

  • STEP 5

    Transfer the pan to the oven for 6-8 minutes for medium rare. The internal temperature on the thickest side of the meat from the bone should reach 60C, then leave to rest, uncovered, for 10 minutes. Cut the chilled butter into discs and serve on top of the rested steak.

Cook’s note: Aleppo chilli flakes have a fruitier, milder flavour that works well with the coffee, or you can use ½ tbsp regular chilli flakes or cayenne, if you like.


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