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 (15 ml) Italian seasoning
2 tsp (10 ml) granulated onion
1 tsp (5 ml) granulated garlic
1 tsp (5 ml) paprika
½ tsp cumin
1 tsp (5 ml) chili powder
2 tsp (10 ml) cocoa powder
½ tsp sea salt
Freshly ground black pepper to taste
1 TBSP (15 ml) honey
3 TBSP (45 ml) 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.
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Cocoa spice-rubbed ribeyes are what happens when steak night meets mole-level flavour. A rub of cocoa, chili powder, cumin, and warm aromatics meets honey and strong coffee, marinating the ribeyes until they grill up dark, crusty, and impossibly savoury.
Pro Tips
- Use very strong brewed coffee in the marinade — it deepens the cocoa and char notes on the grill without making the steaks taste like a latte.
- Mix all the dry spices together first so the cocoa and chili distribute evenly; cocoa clumps otherwise and you get bitter hotspots on the meat.
- Grill over medium-high heat to medium, about 4 minutes per side depending on thickness — ribeye's marbling keeps it juicy even at medium.
- The honey in the marinade helps the crust caramelise fast, so watch the grill closely during the last minute to avoid scorching the rub.
- Rest the steaks a full 10 minutes before cutting; the juices redistribute and the cocoa-spice crust sets into a proper bark.
Frequently Asked Questions
Does the cocoa make the steak taste like chocolate?
Not at all — cocoa is a savoury spice here, deepening the char and chili notes. It makes the rub taste darker and richer, more like a good mole than a dessert.
Is this steak rub paleo?
Yes: cocoa powder, Italian seasoning, paprika, cumin, chili powder, honey, and coffee. No sugar blends, soy, or gluten in the rub.
Can I cook these ribeyes in a skillet?
Absolutely — a screaming-hot cast-iron pan gives you the same dark crust. Sear 4 minutes per side and finish in a hot oven for thick-cut steaks.
Can I freeze the marinated steaks?
Yes, the freezer-bag prep is designed for exactly that. Thaw overnight in the fridge, then grill straight away while the marinade is still clinging to the meat.
Recipe Card
Ingredients
Method
- 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.
- 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.
