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Cocoa Spice-Rubbed Ribeyes – paleo recipe
Stav Kogan

Cocoa Spice-Rubbed Ribeyes

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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
  • 1 TBSP honey
  • 3 TBSP very strong brewed coffee

Method
 

  1. Serves 4 Prep Day: Place the steaks in a 1-gallon freezer bag.
  2. In a small bowl, combine the Italian seasoning, granulated onion, granulated garlic, paprika, cumin, chili powder, cocoa powder, sea salt, and pepper.
  3. Sprinkle the mixed spices over the steaks in the bag.
  4. Drizzle the steaks with the honey and coffee.
  5. Remove the air from the bag, and squish the steaks around to coat them. Store the bag in the freezer until needed.
  6. Thaw the steaks in the refrigerator overnight.
  7. When ready to cook, fire up your grill to medium-high heat.
  8. When the grill is hot, cook the steaks to medium, about 4 minutes per side, depending on their thickness.
  9. Let the steaks rest for 10 minutes before serving.

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