Grilled Coffee-Salt Rubbed Ribeye
This delicious and boldly-flavored grilled ribeye, dry-rubbed with coffee-salt and served alongside creamy charred leek mashed potatoes are sure to excite your tastebuds! A perfect pairing for Angels & Cowboys Proprietary Red courtesy of Starbelly Restaurant in Calgary, Alberta.
- 1 cup finely ground Coffee Beans
- 2 tsp Kosher Salt
- 1/3 cup Brown Sugar
- 2 1/2 tsp Smoked Paprika
- 1 Leek
- 4 lbs Yellow Potatoes
- 1 cup Sour Cream
- 2 tbsp Garlic Powder
- 4 tbsp Kosher Salt
- 1 tbsp ground Black Pepper
In a small bowl combine salt, coffee grounds, smoked paprika and brown sugar and mix well.
Heavily season steak about 20 minutes before grilling and save any remaining coffee-salt in a dry, sealed container.
Grill over medium-high heat until desired doneness. Rest for 5 minutes before serving.
On a grill over medium-high heat, grill until all sides of it are charred and leek is tender. Peel off the first burnt layer and roughly chop leek into small pieces.
In a blender, add charred leeks and sour cream and blend until smooth.
Peel potatoes potatoes if desired, cut into quarters and add to a pot of water. Bring to a simmer and cook until potatoes are tender.
Strain out water and mash right away – smooth or lumpy. Then blend in the leek/sour cream mixture and mix thoroughly.
Open a bottle of Angels & Cowboys Proprietary Red and enjoy alongside the coffee-salt crusted ribeye and charred leek mashed potatoes. Enjoy!