Who would have thought that putting a cocoa and coffee steak rub on your T-bone would create a crisp crust that tastes so good? Then you add chocolate sauce!
Steak rubs help elevate the taste of your steak up a notch with a crisp crust full of umami flavours. This crust also protects the meat from drying out, so you’re more likely to keep its natural juices intact during the cooking process.
This cocoa and coffee steak rub developed by BBQ enthusiast, pitmaster, and Traeger Grills ambassador Josh “Traegerdixon” Dixon is one that you’ll keep going back to. It includes the bold and bitter flavours of chocolate and coffee, the sweetness of dark brown sugar, the punch of paprika, chilli powder, and garlic. This will give your steaks the perfect blend of your favourite profiles.
The result is a tender steak with a crisp crust, a moist middle, and rich flavours that take the taste of steak to another level. Serve with a side of chocolate sauce that you’ll want to drink straight from the jug and crisp roast potatoes.
You can also use this rub on any type of steak.
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T-Bone Steak with Cocoa & Coffee Steak Rub
Traeger Grills ambassador Josh “Traegerdixon” Dixon enjoys cooking with Traeger Grills. Their pellet grills use 100 per cent all-natural hardwood fuel to infuse food with flavour-filled smoke, making food taste delicious and memorable.
• 2 500g T-Bone steaks or your preferred cut
• 2 Tbsp unflavoured coffee beans – finely grounded or use 2 Tbsp of Traeger Grills Coffee Rub
• 2 Tbsp unsweetened cocoa powder
• 1 Tbsp brown sugar
• 1 Tsp smoked paprika
• 1 Tsp mild chilli powder
• 1 Tsp garlic powder
• Decent olive oil
• 6 Easter eggs – medium size (Josh uses Cadbury hollow eggs) – you want 100g-150g in total
• 2 Tsp maple syrup ·
• 1 Tsp coconut oil
• Mix coffee, chocolate, brown sugar, paprika, chilli and garlic powder with a pinch of salt and pepper in a bowl
• Apply a light coating of olive oil all over the steaks. Then coat the mix generously on all sides of the steaks ensuring to press the rub into the meat
• Wrap the steaks in cling wrap and let the steaks sit at room temperature for 30 minutes.
• Time to turn on your Traeger Grill. Set the temp to 100 Celsius and let heat up for 15 minutes. Utilise your super smoke function if your grill has this.
• Once your steaks have been resting for 30 minutes, unwrap and place them on your grill’s middle or top-shelf. This will remove them from the bottom shelf’s direct heat and give you a more even cook.
• When the internal temperature reaches 54 degrees Celsius, remove it from the grill (covering loosely with foil) and increase the grill temperature to 230 Celsius.
• After 15 mins, place the steaks back on the grill, this time on the bottom shelf. Sear both sides for 2 to 3 mins or until it, reaches your preferred doneness.
• Now, let it rest for five minutes while you make your sauce.
• Place your Easter eggs into a heavy bottom pan on your Traeger (that is in shutdown mode) and the coconut oil and whisk until melted (don’t stop whisking, or the chocolate can burn. After a few minutes, pour the maple syrup into the chocolate sauce.
Time to eat, so place your steak on a plate and either pour the sauce directly over the top of the steak or in a jug and serve with roast potatoes.