Adapted from Cooks Illustrated, the recipe makes about 1/3 cup of the rub, enough for 4 boneless rib-eye steaks. Serves 4.
4 1/2-lb boneless rib-eye steaks
1 Tbsp cocoa powder
4 tsp ground cumin
2 tsp ground allspice
1 tsp coarse ground fresh black pepper
1 tsp kosher salt
2 tsp canola or vegetable oil
Set the steaks out in a single layer in a rimmed pan.
Stir together the cocoa powder cumin, allspice, pepper and salt in a small mixing bowl. Press this mixture onto both sides of the meat, and let the meat sit at room temperature for 1 hour.
Preheat a grill to high heat. While the grill is preheating, add the oil to the pan, and turn each piece of meat so it is coated with the oil.
When the grill is hot, place the steaks on the grill, and cook for 4 minutes. Turn, and cook for 3 minutes (for steaks 1-inch thick; thicker pieces might take longer).
Remove the steaks from the grill and let sit for 10 minutes before serving.