Grilled Rib-Eye Steak With Spiced Cocoa Rub

Country music group Little Big Town's Kimberly Schlapman shares her recipe for grilled steak covered with a ground mixture that includes cacao nibs, cumin, mustard and fennel.
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Kimberly meets with the Mast Brothers, Rick and Michael, to learn their bean-to-bar secrets, then cooks up some decadent items in her own kitchen with the help of special guest Kacey Musgraves, as seen on Season 2 of Great American Country's Kimberly's Simply Southern.

Cook time: 6-8 minutes | Yeld: 4 servings


  • 2 tablespoons cacao nibs
  • 2 teaspoons red pepper flakes
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon fennel seeds
  • 2 teaspoons smoked paprika
  • 1 tablespoon dark brown sugar
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 4 6-8 ounce rib-eye steaks (1 inch thick)
  • Olive oil


Place all spices in a spice grinder and pulverize until finely crushed.

Rub the nib mixture all over the steaks. Cover with plastic wrap and place in fridge for at least 30 minutes or overnight. Remove meat from fridge and bring to room temperature.

Meanwhile preheat the grill to medium. Oil the grill. Place the meat on the grill and cook for 3-4 minutes on each side. When done remove from heat and let the meat rest for 5 minutes before slicing.

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