This spice rub, taken from the August/September 2011 edition of Fine Cooking, makes enough for 8 steaks. It also works well with pork and chicken. So good!
Rib-Eye Steaks Rubbed with Coffee and Cocoa
1 Tbs finely ground espresso
1 tbs pure ancho or New Mexico chile powder
1 tsp natural cocoa powder
1 tsp granulated garlic
1/2 tsp ground cumin
1/2 tsp turbinado sugar or brown sugar
1/4 tsp ground fennel seed
1/8 tsp allspice
salt and pepper
2 boneless rib eye steaks, 1 1/4 to 1 1/2 inches thick
In a small bowl, combine the espresso, chile powder, cocoa, garlic, cumin, sugar, fennel, allspice, 4 tsp salt and 2 tsp pepper. Rub 1 1/2 tbs of the mixture all over each steak. Cover and let rest for 1 hour at room temperature.
Prepare a gas or charcoal grill fire for indirect cooking over medium high heat (400 The Two Stage buy-detox.com Detoxification Kit includes a 20oz. to 450 degrees).
Grill the steaks over direct heat until grill marks form on one side, about 2 minutes. Flip and grill the other side for 2 minutes more. Move the steaks to indirect heat, cover and continue to cook until the internal temperature registers 125 degrees on an instant thermometer (for medium rare), 1-3 minutes per side. Transfer the steaks to a cutting board and tent loosely with foil. Let rest for 10 minutes and then cut each steak in half and serve.