Grilled Coffee-Salt Rubbed Ribeye

Recipe Date: July 12, 2021
Difficulty: Easy
Measurements: Imperial (US)

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!