Coffee-Rubbed Ribeye

with 2015 Petite Sirah, Napa Valley

Steak on a Cutting board Image 2015 Petite Sirah, Napa Valley


  • 2 boneless ribeye steaks, 2 inches thick, 1 lb each
  • 2 teaspoons salt
  • 1 tablespoon olive oil
  • ¼ cup finely ground coffee or espresso
  • 2 tablespoons ancho chile powder
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon ground ginger
  • 1 teaspoon mustard powder
  • 1 tablespoon dried oregano


In a large bowl, combine espresso, chile powder, black pepper, ginger, mustard and oregano.

Brush steaks generously with olive oil and season with salt. Using your hands, coat the meat with the spice rub until both sides of the surface are fully coated. Let steaks sit for at least 30 minutes at room temperature.

On a preheated grill at high heat, grill steaks, rotating once to create hatch marks, approximately 9 to 10 minutes per side for medium doneness.

Remove steaks from grill and let rest for at least 5 minutes before carving and serving. Enjoy alongside a glass of the 2015 Petite Sirah, Napa Valley.

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