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The Ultimate Spicy Cocoa Steak Rub for a Perfect Pan-Seared Steak

A plated meal of the sliced cocoa-rubbed steak and a fresh side salad.

A recipe for pan-seared ribeye steaks featuring a unique and flavorful ‘Spicy Cocoa Steak Rub’. The rub combines unsweetened cocoa powder with a blend of smoky and spicy seasonings like chipotle powder, cayenne, and smoked paprika. The generously coated steaks are seared in a hot cast-iron skillet with butter and oil. The dish is served with a simple side salad of mixed greens, tomatoes, and radishes tossed in a lemon vinaigrette and topped with shaved Parmesan.

Ingredients

Scale
  • For the Spicy Cocoa Rub:
  • 1 tablespoon cocoa powder
  • 2 teaspoons chipotle powder
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • For the Steaks:
  • Two 1-inch-thick rib eye steaks
  • 2 tablespoons olive oil
  • 1 tablespoon salted butter
  • For the Salad:
  • 3 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • 4 radishes, sliced thinly
  • 1 lemon, juiced
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup shaved Parmesan

Instructions

  1. Prepare the Rub and Steaks: In a small bowl, mix together the cocoa powder, chipotle powder, salt, garlic powder, brown sugar, smoked paprika, cayenne, and black pepper.
  2. Generously sprinkle the rub on all sides of the steaks and pat it in. Set the steaks aside.
  3. Cook the Steaks: Heat 2 tablespoons of olive oil and the butter in a large cast-iron skillet over medium-high heat.
  4. Once the butter has melted and the oil is hot, carefully place the steaks in the skillet.
  5. Cook for about 4 minutes per side for a perfect medium-rare, or to your desired doneness.
  6. Remove the steaks from the skillet and let them rest on a cutting board for 5 minutes.
  7. Prepare the Salad: While the steak rests, add the mixed greens, halved tomatoes, and sliced radishes to a salad bowl.
  8. Drizzle with the lemon juice and 1 tablespoon of olive oil. Add a pinch of salt and pepper and toss to combine.
  9. Place the salad in the center of a platter and top with the shaved Parmesan.
  10. Serve: Slice the rested steak and arrange it on the platter with the salad. Serve immediately.

Notes

  • A large cast-iron skillet is recommended for achieving a good sear on the steak.
  • Letting the steak rest for 5 minutes before slicing is a crucial step to ensure the juices redistribute, resulting in a more tender and flavorful steak.
  • The cook time of 4 minutes per side is specifically for medium-rare; adjust the time accordingly for your preferred level of doneness.

Nutrition

Find it online: https://cookupjoy.com/cocoa-steak-rub/