I made this steak tonight – oh, my, gawd. It was fabulous. And I forgot to take a pic, so I just referred to your post. I love my little coffee grinder – that seldom grinds coffee anymore. Thanks for the non-recipe!

I took a tablespoon of chili powder, a tablespoon of cocoa, a tablespoon of coffee, about a teaspoon of salt, and some lemon zest. I threw those into the mini-chopper to pulverize the coffee and blend everything up well. I rubbed that on the meat.

Well, more accurately, I kneaded that into the meat. Y’know, do the rub, but press everything in. I know you’re no pussy when it comes to dead animals. Work it.

Then I just seared it over high heat in the cast-iron.

The cocoa I used was Scharfenberger, and the coffee was some French-press stuff we had on hand. The chili powder was Alton Brown’s technique. Consult his recipe, but here are the basics:

1. Grab some dried chilis, about three or four different kinds. Cut ‘em up with some scissors and discard the seeds.

2. Toast them with whole cumin seeds in yer cast iron.

3. Let ‘em cool and whiz ‘em up in a blender. You’re done. Store it in a plastic container or a glass jar.