Chili-and-Cocoa-Crusted Ribeye Steaks


Rub this ribeye steak recipe with a combination of ancho chile pepper, salt, black pepper, and cocoa powder (yes, really!) for a supremely flavorful steak crust.

Chili-and-Cocoa-Crusted Ribeye Steaks
Prep Time:
20 mins
Grill Time:
30 mins
Total Time:
50 mins


  • 2 2 pound beef rib steaks, cut 2 to 2 1/2 inches thick

  • 2 tablespoon ground ancho chile pepper

  • 1 tablespoon unsweetened cocoa powder

  • ½ teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • 1 tablespoon olive oil


  1. Trim fat from steaks. In a small bowl combine ground ancho pepper, cocoa powder, salt, and black pepper. Brush steaks with oil. Wearing plastic or rubber gloves, sprinkle ancho pepper mixture evenly over steaks; rub in with your gloved fingers.

  2. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place steaks on grill rack over drip pan. Cover and grill for 30 to 35 minutes for medium-rare (145°F) or 35 to 40 minutes for medium (160°F). (For a gas gill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Slice steaks into serving-size pieces.

Nutrition Facts (per serving)

414 Calories
31g Fat
1g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 414
% Daily Value *
Total Fat 31g 40%
Saturated Fat 13g 65%
Cholesterol 118mg 39%
Sodium 189mg 8%
Total Carbohydrate 1g 0%
Protein 34g
Vitamin C 0.8mg 4%
Calcium 17mg 1%
Iron 3.3mg 18%
Potassium 460mg 10%
Folate, total 6.6mcg
Vitamin B-12 3mcg
Vitamin B-6 0.7mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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