Cuts of raw top sirloin steak with ramekins of cocoa powder, garlic powder, espresso powder, and brown sugar surrounding them

Top Sirloin Steaks With Coffee Cocoa Spice Rub

The slightly bitter, slightly sweet notes of this rub nicely complement the smoky char of a well-grilled steak. Here we do sirloins, but it would also be delicious on a rib eye or New York strip. If you make two steaks, you’ll have plenty of rub left over, but it keeps for up to six months in a tightly-sealed jar. One thing to remember about grilling grass-fed steaks – they cook faster than other steaks, so be sure to watch them closely and use a thermometer. These will cook in just a few minutes. Medium rare is perfect.

Serves 2, with extra rub left over

  • 2 Panorama grass-fed top sirloins, 6 ounces each
  • 6 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons cocoa powder
  • 2 tablespoons espresso powder
  • 2 tablespoons garlic powder
  • 2 tablespoons brown sugar
  • 1 tablespoon freshly ground black pepper

Remove the steaks from the refrigerator, unwrap, and dry with a paper towel. Let sit at room temperature for about 30 minutes.

Heat the grill to high.

Mix the paprika, salt, cocoa powder, espresso powder, garlic powder, brown sugar, and black pepper together in a small bowl until thoroughly combined. Rub a thick layer over the steaks on all sides.

Place the steaks on the grill and cook to desired temperature (about 125 F for medium rare), turning once. Remove to a plate and cover. Allow to rest for five minutes.