Cocoa Rib Eye

TOTAL TIME: 40 min
Prep: 15 min
Inactive Prep: 10 min
Cook: 15 min
YIELD: 2 servings
LEVEL: Easy

ingredients

COCOA RUB:
  • 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
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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.

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