Cocoa Spice-Rubbed Ribeyes

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 happening one day as I spun around in a circle in my kitchen, 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!

4 ribeye steaks
1 TBSP Italian seasoning
2 tsp granulated onion
1 tsp granulated garlic
1 tsp paprika
½ tsp cumin
1 tsp chili powder
2 tsp cocoa powder
½ tsp sea salt
Freshly ground black pepper to taste
1 TBSP honey
3 TBSP very strong brewed coffee
Serves 4

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-high 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.