Espresso Ribeye with Cabernet Sauvignon

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Espresso Ribeye with Cabernet Sauvignon

37.00

The delightfully nuanced combination will hold your interest for the entire meal. Coffee combines with brown sugar to create a caramelized crust on your steak, locking in the flavors. The dry red wine works as a counterpoint ensuring you enjoy the taste of the conversation after every sip.

Type of Pairing: Contrast

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Flavor Profile of the Rub:

  1. Brown Sugar

    • Provides notes of molasses when heated, while working double duty to create a caramelized decadent crust that seals in the natural flavors and juices helping to prevent the steak from drying out unexpectedly.

  2. Coffee

    • Brings aromas of smoky, nutty, and delicate flowers to the forefront of your pallet. Coffee is used subtly to increases the flavor complexity and maintain the balance with the steak.
  3. Ancho Chile Powder
    • Lends just the right amount of weight to counter the sweet molasses and fresh roasted coffee notes. The Ancho Chile powder offers a fruity sweet heat.  

Flavor Profile of the Wine: Outlot 2014 Cabernet Sauvingon - Alexander Valley

  1. Classic red wine for steak lovers
    • An Inviting Cabernet Sauvignon with plenty of complexity and structure. Deep purple in color, the Outlot Cabernet Sauvingon has a rich notes filled with black currant, cherry, cola and a hint of licorice. Full bodied with a palate of abundant red cherries, mission fig, pepper, rose, and savoriy spice to carry through to a medium firm finish.