It wasn’t a typo, my friends.

Yup, you see it right. The glistening and juicy T-bone steak you see right here is coffee marinated!

It’s no secret that I am a huge coffee lover, so much so it has become my daily routine. My appreciation towards locally roasted coffee began when I lived in Orange. I was spoiled with delicious coffee in Orange; I am even more spoiled with options living in Melbourne.

As much as I enjoy my daily coffee fix, it can be more than that just a beverage. It can be more than a flavourful addition to baked goods. In fact, it can also be a cooking ingredient.

For this marinade recipe, I used Just Fair Coffee capsules that are 100% biodegradable and compatible with Nespresso Coffee Machines. Just Fair Coffee is made from 100% Fairtrade and organically certified Arabica beans that are sourced from Honduras and Peru and roasted, blended and packed in Melbourne. If the name is any indication, it supports fair trade. It is about giving the producers in developing countries a fair price for their work in order to create a more sustainable economic environment, as well as to ensure the longevity of the jobs, sustainability and environment in the area. Basically it prohibits child or forced labour.

Besides coffee capsules, the Just Fair Coffee range is available in whole beans, ground and delicious  hot chocolate. It is available in independent supermarkets nationally, retailing for $9.99 and $6.99 for capsules respectively

Do you know not only can coffee be used as a flavour enhancer but it can also act as a meat tenderiser? A popular belief is that the acidic nature of  coffee helps to soften tough muscle.

PrintSteak with Coffee & Soy Marinade

To marinade 800g/2 pounds (about 4 scotch fillet steaks; or 2 scotch fillet steaks & a large T-bone steak)

Serve with crunchy salad, boiled peas and/or sweet corns.


  • 1/4 cup espresso (1 mid strength Just Fair Coffee capsule made Nespresso machine under medium espresso setting – 40ml)
  • 2 1/2 Tbsps light soy sauce
  • 1 tsp white vinegar
  • 1 1/2 Tbsps soft brown sugar
  • 5 rounds of freshly milled black pepper
  • 1 small brown onion, peeled & finely diced
  • 2 cloves of garlic, peeled & finely diced
  • 1/2 Tbsp dried oregano
  • 2 Tbsps cooking oil


  1. Add all the ingredients in a bowl and whisk to combine using a fork.
  2. Either using a large zip lock bag / a glass or ceramic dish, add the marinade to the steaks and turn to coat.
  3. Cover and refrigerate the steaks overnight (please see note section).
  4. Remember to remove the steaks from the fridge 20 minutes before cooking.
  5. Heat up the pan/grill high.
  6. Discard the marinade from the steaks. Place the steaks on the pan/grill and cook on both sides to your desired doneness.
  7. Season with salt to taste.


As I was marinating the steaks overnight, I toned down the level of saltiiness ensuring it does not draw the moisture from the steaks during the marination process. Therefore, you may need to season with salt at the end of the cooking time.

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