Kole Crust – Steak Rub 100 g

Competition Ready Rubs · No. 03 · Heat: 2/3

Made for braai competitions. Built for competition cooks.

A dark, savoury crust straight off the coals. Black pepper, coriander and garlic with ground coffee for depth and colour, smoked paprika, and chilli with bird's eye for a slow-building heat. Milled fine, so it forms one even crust that holds on through a hard sear. Kept light on sugar, so it sears hard without burning.

• Fine powder that clings: an even crust edge to edge, not loose spice on the board
• Coffee and smoked paprika for a dark, steakhouse-style crust
• Heat 2/3: slow-building warmth

Fine-milled to stick

Every Competition Ready Rub is milled to a fine powder, and that is the difference you feel at the braai. Coarse, chunky rubs sit on top of the meat and fall away in the tongs, on the grid and into the coals, and the flavour goes with them. A fine rub works into the surface of the meat: rub it in, give it a few minutes, and it draws up the meat's own juices and grips. It stays put through every turn, so the flavour you put on is the flavour you serve, with an even crust and colour from edge to edge.

How to use

Rub 25 g per kg of steak well into all sides, rest 30 minutes, sear over hot coals.
Layered: 8 g Base Layer + 15 g Kole Crust per kg.

Competition tip

Season 30–45 minutes ahead so the salt draws in, and let the steak come to room temperature. Use your hottest coals and turn every minute for an even crust edge to edge. Rest 5 minutes and slice across the grain.

Ingredients

Sea Salt, Black Pepper, Coriander, Garlic, Coffee, Brown Sugar, Smoked Paprika, Onion, Flavour Enhancer (Monosodium Glutamate), Chilli Flakes, Paprika, Bird's Eye Chilli (Peri-Peri), Anti-caking Agent (Silicon Dioxide), Sunflower Oil, Flavour Enhancer (Disodium 5′-Ribonucleotides).