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Quivira Vineyards is a small, family owned winery located in the heart of Sonoma County's Dry Creek Valley.
Committed to expressing the unique terroir of Dry Creek Valley, and through biodynamic processes, we craft wines from grapes grown on the estate's vineyards. |
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Strip Steaks with Cowboy Barbecue Rub
INGREDIENTS
For the rub:
- 2 teaspoons ground dark-roasted coffee
- 1 1/2 teaspoons kosher salt
- 1 teaspoon granulated garlic
- 1/2 teaspoon prepared chili powder
- 3/4 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 6 New York (strip) steaks
- 2 tablespoons extra-virgin olive oil
- In a small bowl mix all the rub ingredients with your fingertips.
DIRECTIONS
- Direct/Medium heat
- Coat both sides of the steaks with the rub, pressing the spices into the meat. Allow the meat to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush the meat with oil and grill over Direct Medium heat until cooked the way you like it, 8 to 10 minutes for medium-rare, turning once or twice. If flare-ups occur, move the steaks temporarily over Indirect Medium heat. Transfer the steaks to a platter and allow to rest for 2 to 3 minutes before serving.
Makes 6 servings
WINE PAIRING
- Quivira's Zinfandel, Dry Creek Valley
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