Cocoa and Coffee Rubbed T-Bone Recipe with Bagged Spinach Salad
All the Flavor of Summer without the heavy Workload of trying to impress a Date
- Prep time: 10 minutes
- Cook time: 15 minutes
- Yield: Serves 1
- 1 large Organic T-bone (store called it a Porterhouse, too small I think)
- 1 Bag Spinach salad (Cheat!)
- 1 tbsp Cocoa powder
- 1 tbsp Espresso Powder (fine)
- ½ tsp Cumin
- ½ tsp Coriander
- Pinch Ancho Chili powder (any chili powder works)
1 Season your T-Bone liberally with the Dry Rub, allow to come to room temperature (approx 20 min).
2 Place flesh on an oiled grill (you’ve already got the grill ready) and cook to your desired temp.
3 Let rest at least 5 minutes.
1 Prep the salad with the provided accoutrements.
1 Put on a plate. Serve without Starch.
2 I had this with a Merlot which I learned on a recent trip to Sonoma goes well with the Cocoa treatment. I would also recommend a Zin, Cab or Syrah. And FOR SURE a big hoppy beer such as an IPA would do well here.