Cocoa Rib Eye
Cocoa Rib Eye
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 593
- Total Fat
- 45
- Saturated Fat
- 19
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 9
- Protein
- 37
- Cholesterol
- 139
- Sodium
- 504
- Total: 40 min
- Active: 30 min
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 593
- Total Fat
- 45
- Saturated Fat
- 19
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 9
- Protein
- 37
- Cholesterol
- 139
- Sodium
- 504
- Total: 40 min
- Active: 30 min
Ingredients
Cocoa Rub:
1 tablespoon plus 1 teaspoon packed light brown sugar
1 tablespoon cocoa powder
1 teaspoon finely ground medium-roast coffee beans
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
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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