Main Dish

Spicy Espresso Rib Eye with Crème Fraîche-Horseradish Sauce

deLorimier Winery

2001 Hwy 128
Geyserville, CA 95441

A spicy espresso rib eye is the perfect pairing for any Cabernet Sauvignon lover's next dinner party or casual gathering. This simple recipe packs a complex punch and is sure to impress your guests.

  • 1 tablespoon ground espresso coffee
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon light brown sugar
In a small bowl, stir together the espresso, onion powder, paprika, salt, pepper and brown sugar. (You will have enough for about 10 pounds of steak.) Rub the mixture on both sides of the steaks.  Refrigerate for at least 30 minutes or up to 4 hours. 

Prepare a fire in a grill. Grill the steaks, turning once, until cooked to your liking.

Crème Fraîche-Horseradish Sauce

  • 1 cup sour cream
  • 1/2 cup prepared horseradish
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
In a bowl, stir together the sour cream, horseradish, lemon juice, mustard, vinegar, salt and pepper. Serve the sauce with the steaks.