To match the steaks’ rich, beefy flavor, they’re rubbed with a cocoa-espresso spice mix. It adds depth and a subtle bitter undertone that’s downright addictive.
The spice rub recipe here makes enough for 8 steaks; keep the leftover rub in an airtight container at room temperature for up to 2 months. It’s also good on pork and chicken.
Let the steaks rest before and after grilling—before so the steak isn’t refrigerator-cold when it hits the grill, and after so the juice redistributes for moist, tender steaks.
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Love this recipe! This is now my go to BBQ'd steak recipe. I make the rub up in advance so it is on hand to put on the steaks quickly. Always get rave reviews from my guests.
Love love this rub my go to rub for steaks, everyone that has had it asked for the recipe!!
Great taste. I rarely use salt with much of what I cook and I can honestly share that I don't get what the too salty reviews were about. This rub produces a great tasting steak. I'll definitely do it again. Next time, I will add a hint more cocoa and coffee. The pepper produced such a great complex flavor.
Great rub! Must be a American taste preference not to like salt but sugar. We omit the sugar in Canada. Beef requires salt to compliment it.
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