Chocolate Rubbed Steaks

Posted on Nov 19, 2016
Categorie : Beef

Chef Ted Reader’s Coffee Rubbed Porterhouse serves as inspiration for this latest steak creation; Chocolate Rubbed Steaks With Smoked Coffee. Chocolate is not just for those with a sweet tooth. It’s fantastic for use in savory dishes as well. My goal was to add a depth to the natural flavor of steak. The rub successfully did this while creating a beautiful crust once seared on the side burner of my Napoleon Prestige PRO 500 Grill. 

Serves: 2       Total Time: 45 Minutes


  • 2 thick (1½ inch to 2 inch thick), bone in, rib eye steaks
  • salt to taste
  • 1 tbsp. homemade Smoked Coffee, ground
  • ½ tbsp. chili powder
  • 1 tsp. cocoa powder
  • 1 tsp. granulated garlic
  • ½ tsp. fennel seed, ground
  • 1 tsp. freshly ground black pepper
  • pinch of red chili flakes (optional) 


Step 1
Salt the steaks to taste on both sides. Remember that you should use more salt than you thing you need. The chocolate will actually reduce saltiness in this dish.
Step 2
Preheat your grill to between 250°F and 300°F, preparing for indirect grilling. We’re reverse searing these steaks for extra fancy-juiciness, so you want the heat nice and low. Watch this video on How to Reverse Sear for some great pointers.
Step 3
In a small bowl, combine the coffee, chili powder, cocoa powder, garlic, ground fennel, and black pepper. Generously season both sides of the steaks with your rub.
Step 4
Use a wireless meat thermometer, like Napoleon’s Wireless Digital Meat Thermometer, to ensure that you reach the perfect temperature. Insert the probe of the thermometer horizontally through the side of the steak. Grill using indirect heat until you reach an internal temperature of 130°F.
Step 5
Preheat your side burner and sear the steaks for 60 seconds, turn them 45° and sear for another minute. Flip and repeat for perfect hatch marks. If you don’t have a side burner, turn the burner that you have lit, inside the grill, up to high. Sear the steaks over that using the same process.
Step 6
Allow the steak to rest for at least 10 minutes before serving with seasonal vegetables.




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