Cliff Creek Cellars

Featured Recipe

Coffee-Crusted Ribeye with Rosemary Potatoes

Perfect with Cliff Creek Cellars 2020 Syrah.

Serves 4 · Prep 15 minutes · Cook 30–35 minutes

Ingredients

• Ribeye
• 2 boneless ribeye steaks, approximately 12 ounces each
• 1 tablespoon finely ground coffee
• 1 teaspoon coarsely ground black pepper
• 1 teaspoon brown sugar
• 1 teaspoon kosher salt
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 fresh rosemary sprigs
• 2 garlic cloves, lightly crushed
• Rosemary potatoes
• 1½ pounds baby potatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary
• ½ teaspoon garlic powder
• Salt and black pepper

Directions

1. Preheat the oven to 425°F.
2. Toss the potatoes with olive oil, rosemary, garlic powder, salt and pepper. Arrange them cut-side down on a baking sheet.
3. Roast the potatoes for 25–30 minutes, turning once, until golden and tender.
4. Combine the coffee, black pepper, brown sugar, salt, smoked paprika and garlic powder.
5. Pat the steaks dry, lightly coat them with olive oil and press the coffee mixture onto both sides.
6. Heat a heavy skillet over medium-high heat. Sear the steaks for approximately 3–4 minutes per side.
7. Reduce the heat and add the butter, rosemary sprigs and garlic. Spoon the melted herb butter over the steaks for 1–2 minutes.
8. Cook until the steaks reach your preferred temperature: 130–135°F: medium-rare; 140–145°F: medium
9. Transfer the steaks to a cutting board and let them rest for 5–10 minutes before slicing.
10. Serve with the rosemary potatoes and spoon the skillet juices over the meat.

Serve the Syrah at approximately 55–60°F.