Cocoa-and-Espresso Rub for Steak
Cocoa powder, espresso powder, kosher salt, and black pepper add a smoky depth to your average grocery-store steak, so the meat tastes practically dry-aged when seared. You wouldn’t expect cocoa powder is the magical ingredient, because there’s no chocolate flavor at all, just a certain "I don't know what". Choose natural unsweetened cocoa powder, which is just pulverized roasted cocoa beans (Dutch process is altered to be mellower, but it’s less versatile) We love this rub on leaner steaks like flank or sirloin. The rub keeps for up to two months in an airtight container. Try it on pork chops or boneless skinless chicken breasts too.