This recipes makes enough for 2 large Rib Eye Steaks or 8 smaller lamb chops. We like to make a double or triple batch of this rub and store it in a sealed glass jar in the pantry. It will keep for several months.
- 1 tablespoon cocoa powder
- 4 teaspoons cumin
- 2 teaspoons allspice
- 4 teaspoons black peppercorns, crushed
Season the steaks
Combine all the spices in a small bowl. Bring steaks to room temperature. Remove from bags, drain. Place on a plate or cutting board and use a paper towel to dry all surfaces of the steak or chops. Sprinkle the rub over the steak liberally, making sure to cover the sides if they are thick.
