Bold steak deserves a bold pour. This coffee-rubbed ribeye brings deep, toasty spice and a beautiful crust—exactly the kind of savory richness that makes Seven Hills Walla Walla Cabernet Sauvignon shine. The Cabernet’s dark fruit, structure, and polished tannins meet the char and umami head-on, then finish clean and lifted. Pour a glass, fire up the pan or grill, and let this be your go-to “special night in” pairing.
● 1/4 cup ancho chili powder
● 1/4 cup finely ground espresso
● 2 tablespoons Spanish paprika
● 2 tablespoons dark brown sugar
● 1 tablespoon dry mustard
● 1 tablespoon kosher salt
● 1 tablespoon ground black pepper
● 1 tablespoon ground coriander
● 1 tablespoon dried oregano
● 2 teaspoons ground ginger
● 2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 ½ pounds each
● Canola or olive oil
