Ingredients
- 1 teaspoon finely ground coffee
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon coconut sugar
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cinnamon
- Pinch of pepper
- 1/2 pound New York strip steak
- 2 tablespoons unsweetened coconut flakes for garnishing
Instructions
- Combine the coffee, cocoa powder, coconut sugar, chili powder, paprika, salt, garlic powder, onion powder, cinnamon, and pepper in a small bowl and set aside.
- Cut any large, visible chunks of fat off the steak, then coat it with the rub. Really get in there and make sure the steak is well covered.
- Cover the steak and let it sit for at least 1 hour in the refrigerator, preferably up to a day to really infuse it with flavor.
- Spray a grill pan (or a regular pan) with cooking spray and heat over high heat. Also, preheat your oven to 400 degrees Fahrenheit.
- Cook the steak until it is nice and seared on each side, about 1-2 minutes per side.
- Turn down the heat to medium and continue cooking until it has reached the desired level of doneness or to 135 degrees Fahrenheit for medium-rare.
- Once the steak is cooked, transfer it to a plate and cover with tinfoil to rest for 5-7 minutes.
- While the steak is resting, toast the coconut flakes on a small baking sheet lined with parchment paper. Watch closely as they only take 1 or 2 minutes to get nice and and golden.
- Serve the steak topped with the toasted coconut flakes.
