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

Serves 4

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

Ingredients:
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

Prep Day:

• 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.

Serving Day:

• 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.