Featured Varietal: Hillside cabernet sauvignon
Coffee-Rubbed Porterhouse Steak
French oak beautifully transforms intense hillside fruit into a wine with uncommon richness and smooth, luxurious texture. Juggernaut Hillside Cabernet is a wine that is fierce, brave, and delicious.
Ingredients
For steak sauce:
1/4 cup ketchup
2 T. Worcestershire sauce
2 tsp. soy sauce
1/4 tsp. onion powder
1/4 tsp. white distilled vinegar
1-2 dashes red pepper hot sauce
For steak:
Vegetable oil, for brushing grates
1 (2 lb.) 2-inch-thick porterhouse steak
2 T. ground coffee
2 tsp. kosher salt
1 tsp. brown sugar
1 tsp. ground coriander
1 tsp. freshly ground black pepper
Cooking Instructions
Prep time: 15 minutes, Cook time: 12 minutes
Serves: 2
- For steak sauce: In a small bowl, combine all ingredients. Set aside for serving with steak.
- For steak: Heat grill to medium-high heat and brush the grates with oil. Pat steaks dry with a paper towel. In a small bowl, combine remaining ingredients. Rub coffee mixture over steak to cover completely. Grill steak for 4-6 minutes per side, until meat thermometer reads 145°F for medium, or to desired doneness. Allow steak to rest for 5 minutes before slicing.
- Combine all dry ingredients in a bowl and set aside. Cover the tri-tip in olive oil. Generously coat with dry rub mixture. Don’t be afraid to get a nice crust on there with a liberal coating of the rub.
- Serve steak with steak sauce, and enjoy.
