Spicy Vines Espresso BBQ Rubbed Steak

Spicy Vines Espresso BBQ Rubbed Steak

An unforgettable steak-and-wine pairing straight from our family table

At Spicy Vines, we’ve always believed that wine isn’t just something you drink—it’s something you experience. That’s why we’re more than just one of the many wineries in Sonoma—we’re a place where bold flavors, artistry, and connection come together. And now, we’re bringing even more flavor to the table—literally—with our line of handcrafted rubs and seasonings.

This collection was lovingly developed by someone very special to us—my mom. From the time I was a child, I remember her kitchen being a playground of flavor. Herbs and spices were her palette, and food was her canvas. She approached this line the same way she’s always cooked—with care, creativity, and the intention of bringing people together. This Espresso BBQ Rub that she developed for us is designed to enhance rich cuts of steak and pair seamlessly with bold, expressive reds like Zinfandel, Cabernet Sauvignon, Syrah, Petit Verdot, and Merlot.

This recipe has quickly become one of our favorites. Whether we’re hosting a dinner party, a wine club release event in our Healdsburg tasting room, or simply grilling at home, this Espresso BBQ Rubbed Steak always steals the show.

How to Make the Perfect Espresso BBQ Steak

This summer recipe is all about unlocking big, bold flavor—and we’ve got three great ways to cook it.

Dry Aging Time: 2–3 days

Cooking Time:

Sous Vide + Skillet (Method #1): 2 hours

Charcoal Grill (Method #2): 13–20 minutes

Cast Iron + Oven (Method #3): 13–20 minutes

Dry Aging

Pat steaks dry. For filet mignon, lightly rub with olive oil. Generously coat with Espresso BBQ Rub on all sides. Place on a plate, loosely cover with foil, and refrigerate for 2–3 days. Remove from fridge 1 hour before cooking. Pat dry again before searing.

Cooking Methods

Method #1: Sous Vide + Cast Iron Skillet

Vacuum seal each steak with a rosemary or thyme sprig. Cook in water bath at 120°F for 2 hours. Remove, pat dry, and sear both sides in a hot cast iron skillet (~2 minutes each side). Rest for 10 minutes with butter and foil tent.

Method #2: Charcoal Grill

Set up a two-zone grill. Sear on high heat (4–6 minutes total), then move to lower heat (5–8 minutes) until internal temp hits 115°F (rare) or 125°F (medium rare). Rest 10 minutes with butter and foil tent.

Method #3: Cast Iron Skillet + Oven

Preheat oven to 350°F. Sear steak in a hot cast iron skillet (1–2 minutes per side), then transfer to oven for 5–8 minutes. Cook to desired doneness, then rest 10 minutes with butter and foil.

Serving

Thinly slice steak against the grain. Sprinkle with a little extra Espresso BBQ Rub and fresh herbs. Pair with your favorite Spicy Vines red and savor the flavor.

From Our Family to Your Grill

This dish was taste-tested at one of our family dinner parties while developing the very first batch of our rubs and seasonings—and let’s just say, it was love at first bite. It’s bold, rich, and made to elevate your wine experience.

Come visit our Healdsburg tasting room to try more food and wine pairings like this, and take home the rub that started it all.