Who would have thought that a cocoa and coffee steak rub could transform a simple T-bone into something extraordinary? The result is a crisp, flavour-packed crust that seals in the juices — and just when you think it couldn’t get any better, along comes a silky chocolate sauce to finish it off.
The Magic of a Good Steak Rub
A well-crafted steak rub doesn’t just season meat — it elevates it. This cocoa and coffee blend, developed by BBQ enthusiast and Traeger Grills ambassador Josh “Traegerdixon” Dixon, brings together bold and bitter notes of chocolate and coffee, balanced by the sweetness of dark brown sugar and a kick of paprika, chilli powder, and garlic. The rub helps form a protective crust that locks in moisture, so your steak stays juicy on the inside while crisp and smoky on the outside.
What to Expect
The end result is a tender steak with a charred crust, a succulent centre, and layers of rich flavour that linger long after the last bite. Pair it with crisp smashed roast potatoes and drizzle over the chocolate sauce — though fair warning, you may want to sip that sauce straight from the jug. And while T-bone is the showstopper here, this rub will work beautifully on any cut of steak you choose.
Why You’ll Like This Recipe
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Bold flavours – the bittersweet blend of cocoa and coffee adds depth you won’t find in a standard rub.
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Perfect texture – a crisp crust that locks in juices for tender, moist steak every time.
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Versatile – works just as well on ribeye, sirloin, or even grilled chicken.
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Crowd-pleasing – the touch of chocolate sauce makes this dish unforgettable at dinner parties or BBQs.
Prepare Ahead Tips
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Make the rub in advance – store it in an airtight jar for up to two weeks, ready to sprinkle over your next steak night.
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Pre-season the meat – coat your steaks with the rub a few hours ahead or even overnight to deepen the flavours.
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Batch the sauce – double the chocolate sauce and refrigerate; gently reheat before serving for an instant upgrade to future meals.
T-Bone Steak with Cocoa & Coffee Steak Rub
Sink your teeth into a T-bone steak like no other — perfectly seared, tender and juicy, with a bold cocoa-coffee spice rub that adds depth, warmth and a whisper of intrigue. Each bite balances smoky char, rich coffee undertones and subtle chocolate notes, creating a steak experience that’s both grounded and seductive. Serve it with rustic sides, a full-bodied red and good company — you’re in for a meal to remember.
Ingredients
- 2 x 500g T-Bone steaks or your preferred cut
- 2 Tbsp unflavoured coffee beans – finely grounded
- 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
- Chocolate Sauce
- 100g-150g chocolate
- 2 Tsp maple syrup ·
- 1 Tsp coconut oil
Instructions
- 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 the chocolate and the coconut oil into a heavy bottom pan on your turned off grill 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.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 2171Total Fat: 135gSaturated Fat: 59gTrans Fat: 6gUnsaturated Fat: 63gCholesterol: 432mgSodium: 862mgCarbohydrates: 99gFiber: 10gSugar: 68gProtein: 137g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.