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Cowboy Steaks with a fiery rub and stout


  • 300ml stout
  • 60ml Worcestershire sauce
  • 1 tbsp tabasco sauce
  • 1 tsp soy sauce
  • 4 x rump steaks, approx 200g each
  • 3 tbsp finely ground coffee
  • 1 tsp brown sugar
  • 2 tsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp mustard powder
  • Half tsp cayenne pepper
  • 1 tsp salt
  • Half tsp ground black pepper
  • Rapeseed oil, for cooking
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    Into a zip locked freezer bag pour the stout, tabasco, Worcestershire and soy sauce. Add the steaks, seal up and massage to coat evenly before putting in the cool box or fridge for 2 hours.

    Remove the steaks 20 minutes before cooking.

    In a small bowl mix the dry powder ingredients. Pat dry the steaks with kitchen paper to remove excess liquid then put on a plate and coat both sides of the steaks with the dry rub.

    Pre-heat the BBQ Grid for a few minutes on a medium heat – add a little oil to the surface then add your steaks. Cook to your liking, as a general rule cook for 3 minutes per side for medium rare.

    Once cooked wrap in foil and rest for 5 minutes – great served with a simple salad to offset the fiery kick!