Mocha Steak

1 Tablespoon black pepper

1 tablespoon ground coriander

2 tsp salt

½ tsp ground cloves

1 tsp cinnamon

1 tsp unsweetened cocoa

2 tsp ground coffee

4 rib-eye or New York strip steaks that are 1-1 ¼ inch thick

Crush all spice rub ingredients together in a small bowl with the end of a wooden spoon.  Massage run generously into steaks, wrap tightly in plastic wrap, and allow to rest for 30 minutes-4 hours before cooking.

Heat a large cast-iron skillet over medium heat for about 10 minutes.  Add 1-2 tablespoons clarified butter to the pan and swirl to coat the bottom.  Add the steaks and cook until well browned on one side, about 5 minutes.  Turn steak with tongs and cook to desired doneness. 

Rare: 3 minutes more

Medium-rare: 4 minutes more

Medium: 5 minutes more

Serve with Roasted Cauliflower Soup

(from “It Starts with Food”)
enough for 4 steaks