Steak was one of my favorite foods as a child and in my early teens. It was one of the most nutrient dense foods I ate. I still enjoy a good steak, only now I eat it with two to thee times as much vegetables as steak and often with a side of fresh fruit.
I also like cocoa and the flavors of onion, garlic, chili powder, paprika, black pepper, and cumin. Putting them all together with some strongly brewed coffee, a little honey, and sea salt produces an enticingly delicious entree.
My friend, Anne, made Tammy Credicott’s Cocoa Spice-Rubbed Ribeye recipe from her latest book, Make Ahead Paleo, freezing two uncooked ribeye steaks for me. I took them out, cooked them one at a time in my George Forman Grill, and turned the meat into four meals, each served over a crisp green salad with homemade vinaigrette. Yum!
I would definitely make this recipe again. If you like spicy stuff, you could add some heat with ground chipotle pepper powder.
I hope you try the recipe and enjoy it.
Thank you for following my blog,
Chef Rachel Albert
Cocoa Spice-Rubbed Ribeye
These steaks are hearty, have rich and satisfying flavors, and are easy to make. But this recipe wasn’t planned. It was a by-chance grabbing different ingredients. You never know when the results will be fantastic, so I suggest taking the time to experiment with spices every so often. You just might end up with a winner!
Make & Freeze
4 ribeye steaks (grassfed if possible)
1 tablespoon Italian seasoning
2 tablespoon granulated onion
1 steaspoon granulated garlic
1 teaspoon paprika
1/2 teaspoon cumin
1 teaspoon chili powder
2 teaspoon cocoa powder
1/2 teaspoon sea salt (I prefer Celtic Sea Salt or Redmond RealSalt)
Freshly ground black pepper to taste
1 tablespoon honey
3 tablespoons very strong brewed coffee
Place the steaks in a 1-gallon freezer bag.
In a small bowl, combine the Italian seasoning, granulated onion, granulated garlic, paprika, cumin, chili powder, cocoa powder, sea salt, and pepper.
Sprinkle the mixed spices over the steaks in the bag.
Drizzle the steaks with the honey and coffee. Remove the air from the bag, and squish the steaks around to coat them.
Store the bag in the freezer until needed.
Thaw the steaks in the refrigerator overnight.
When ready to cook, fire up your grill to medium-heat. When the grill is hot, cook the steaks to medium, about 4 minutes per side, depending on their thickness.
Let the steaks rest for 10 minutes before serving.
* Note: If you do not have a grill, you could broil or roast the steaks in the oven, cooking to the desired doneness.