Cowboy Ribeye with Coffee Rub

“The Cabernet Sauvignon and Ribeye steaks are my favorite pairing. The steak and Cabernet are the stars, while the easy rub just accentuates the beef flavor.”
– Kevin Hall, Winemaker

– Serves 4 to 5 –

4 to 5 bone-in Ribeye steaks, approximately 1 1/2″ thick
1 Tbsp. salt
1 tsp. pepper
1 tsp. paprika
1 tsp. garlic powder
1 tsp. ground thyme
1 tsp. finely ground coffee

Method of Preparation:
Combine all ingredients in a bowl. Rub outside of each steak generously with the spice mixture. Cover and refrigerate at least 40 minutes to allow the flavors to be absorbed into the meat.

Remove steak from the refrigerator and bring to room temperature, at least 30 minutes prior to grilling.

Preheat grill to high heat and cook until golden brown and slightly charred — 4 to 5 minutes. Turn steaks over and continue to grill another 3 to 5 minutes for medium-rare (internal temperature of 135˚F).

Remove from grill and allow to rest 10-15 minutes before carving.