Thanks for logging in.

You can now click/tap WATCH to start the live stream.

Thanks for logging in.

You can now click/tap LISTEN to start the live stream.

Thanks for logging in.

You can now click/tap LATEST NEWS to start the live stream.

on air now

Create a 4BC account today!

You can now log in once to listen live, watch live, join competitions, enjoy exclusive 4BC content and other benefits.

Joining is free and easy.

You will soon need to register to keep streaming 4BC online. Register an account or skip for now to do it later.


How to make the perfect steak with ground coffee

Spencer Howson

Every week, we’ll bring you a new ingredient to play around with in the kitchen. Last week it was white miso… and today it’s ground coffee. Despite what you may think, it’s actually a key ingredient to cook the perfect steak.

International Chef Lisa Mead is here to explain.

She’s a cookbook author and podcaster who’s perfected the ability to simplify her recipes, after years of cheffing in the galleys of luxury yachts , creating recipes perfect for busy home cooks.

Dry rub Black Angus beef tenderloin served with a duo of sun-dried tomato and salsa verde sauce


Dry Rub Seasoning 

  • 3 tbsp coarsely ground black pepper
  • 1 tbsp brown sugar
  • 1 tbsp ground coffee
  • 2 tsp mustard powder
  • 2 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp ground cinnamon

Salsa Verde

  • 1 tbsp store-bought jarred jalapenos
  • 2/3 brown onion, finely chopped and sautéed
  • 1/4 cup coriander
  • 1 garlic clove, minced
  • A pinch of salt and cracked pepper
  • 1/2 tsp white sugar
  • 1 tbsp fresh lime juice

Sun-Dried Tomato Sauce 

  • 1/2 cup of store-bought sun-dried tomatoes soaked in olive oil
  • 1 clove garlic, finely chopped
  • A pinch of salt

Beef Tenderloin 

  • 3 lb Black Angus beef tenderloin, trimmed of fat
  • 1/2 cup of vegetable oil


Dry Rub 

  1. Mix all seasoning ingredients together in a bowl,
  2. Massage well into beef tenderloin,
  3. Cut the beef into 5 medium-sized fillet mignon pieces, and
  4. Place in a ziplock bag and allow to rest in fridge until required.

Salsa Verde 

  1. Place all ingredients into a food processor and pulse, and
  2. Refrigerate until ready to use.

Sun-dried Tomato Sauce

  1. Pulse all ingredients in a food processor, and
  2. Refrigerate until ready to use.

Grilling Beef 

  1. Remove from fridge and allow to rest for 15 minutes,
  2. Heat barbeque grill on medium/high heat,
  3. Soak paper towel in vegetable oil and using tongs carefully, wipe the grill’s surface,
  4. Cook beef for 12 to 15 minutes for medium rare, turning halfway through, and
  5. Allow beef to rest for 5 minutes.


Download this podcast here

Spencer Howson