SERVES 2  |  PREP 15 MINS  |  COOK 10 MINS

A dark, savoury crust with gentle cocoa bitterness, roasted coffee depth and a proper flame-grilled finish.

INGREDIENTS
2 thick-cut ribeye or sirloin steaks
1 tbsp olive oil
2 tsp Spicy Cocoa & Espresso Sea Salt
1 tsp soft brown sugar
Black pepper
25g butter
2 garlic cloves, crushed
Fresh thyme

METHOD
Bring the steaks to room temperature and pat dry. Mix the sea salt with the brown sugar and black pepper, then press firmly over both sides. Sear on a very hot grill or heavy pan for 3–4 minutes per side, depending on thickness. Add the butter, garlic and thyme for the final minute and baste well. Rest for 6–8 minutes before slicing.

TWISTED TIP
The seasoning is bold, so let the steak do the talking. Serve with charred onions, a sharp green salad or crispy potatoes.