Rib-Eye Steaks Rubbed with Coffee and Cocoa

To match the steaks’ rich, beefy flavor, they're rubbed with a cocoa-espresso spice mix. It adds depth and a subtle bitter undertone that’s downright addictive.

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  1 Tbs. finely ground espresso coffee beans
  
  


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  1 Tbs. pure ancho or New Mexico chile powder
  
  


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  1 tsp. natural cocoa powder
  
  


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  1 tsp. granulated garlic
  
  


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  1/2 tsp. ground cumin
  
  


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  1/2 tsp. turbinado sugar or brown sugar
  
  


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  1/2 tsp. ground fennel seed
  
  


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  1/8 tsp. ground allspice
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  2 boneless rib-eye steaks, 1-1/4 to 1-1/2 inches thick (about 2 lb. total)
  
  

In a small bowl, combine the espresso, chile powder, cocoa, garlic, cumin, sugar, fennel, allspice, 4 tsp. kosher salt, and 2 tsp. pepper. Rub 1-1/2 Tbs. of the mixture all over each steak. Cover and let rest for 1 hour at room temperature.

Tip:

Let the steaks rest before and after grilling—before so the steak isn’t refrigerator-cold when it hits the grill, and after so the juice redistributes for moist, tender steaks.

Prepare a gas or charcoal grill fire for indirect cooking over medium-high heat (400°F to 450°F).

Grill the steaks over direct heat until grill marks form on one side, about 2 minutes. Flip and grill the other side for 2 minutes more. Move the steaks to indirect heat, cover, and continue to cook until the internal temperature registers 125°F degrees on an instant-read thermometer (for medium rare), 1 to 3 minutes more per side. Transfer the steaks to a cutting board and tent loosely with foil. Let rest for 10 minutes and then cut each steak in half and serve.