Cocoa Rib Eye

Name: Cocoa Rib Eye
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 2 servings
Ingredients: 1 tablespoon plus 1 teaspoon packed light brown sugar; 1 tablespoon cocoa powder; 1 teaspoon finely ground medium-roast coffee beans; 3/4 teaspoon freshly ground black pepper; 1/2 teaspoon fine table salt; 1/4 teaspoon ground ancho chiles; One 12- to 16-ounce bone-in rib eye steak, about 1 inch thick; Olive oil, for drizzling

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Level: Easy

Total: 40 min
Active: 30 min

Yield: 2 servings

Level: Easy

Total: 40 min
Active: 30 min

Yield: 2 servings

Ingredients

Cocoa Rub:

1 tablespoon plus 1 teaspoon packed light brown sugar

1 tablespoon cocoa powder

1 teaspoon finely ground medium-roast coffee beans

3/4 teaspoon freshly ground black pepper

1/2 teaspoon fine table salt

1/4 teaspoon ground ancho chiles

Rib Eye:

One 12- to 16-ounce bone-in rib eye steak, about 1 inch thick

Olive oil, for drizzling

Directions

Special equipment:

meat thermometer

For the rub: Combine the sugar, cocoa, coffee, pepper, salt and chile powder in a bowl and stir to combine.
For the steak: Preheat a grill. Drizzle the steak with olive oil. Sprinkle with half of the rub and then massage it into the meat. Flip over and repeat on the other side. Grill the steak until a meat thermometer reaches 130 to 140 degrees F for medium rare, 6 to 7 minutes per side. If you like medium, cook the meat until it reaches 140 to 150 degrees F. Rest the meat for 10 minutes before slicing and serving.