In my Belly…Cocoa and Coffee Rubbed T-Bone Recipe with Bagged Spinach Salad

Cocoa and Coffee Rubbed T-Bone Recipe with Bagged Spinach Salad

Cocoa and Coffee Rubbed T-Bone Recipe with Bagged Spinach Salad

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

INGREDIENTS

  • 1 large Organic T-bone (store called it a Porterhouse, too small I think)
  • 1 Bag Spinach salad (Cheat!)

Dry Rub

  • 1 tbsp Cocoa powder
  • 1 tbsp Espresso Powder (fine)
  • ½ tsp Cumin
  • ½ tsp Coriander
  • Pinch Ancho Chili powder (any chili powder works)
  • S&P

METHOD

The Flesh

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.

 

The Veg

1 Prep the salad with the provided accoutrements.

 

The Service

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.

 

 

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