Cocoa Rubbed Steak with Dark Stout Pan Sauce

This cocoa rubbed steak with dark stout pan sauce starts with a savory cocoa spice rub that forms a dark crust in a hot cast iron skillet. The stout cooks down with garlic, thyme, beef broth, and the browned bits left in the pan into a sauce with roasted, earthy flavor that pairs perfectly with sliced steak.

Course Dinner, Main Course

Cuisine American

Keyword cast iron steak, cocoa crusted steak, cocoa rubbed steak, dark stout pan sauce, New York strip steak recipe, skillet steak recipe, steak with pan sauce, stout steak sauce

Prep Time 10

Cook Time 18

Resting 20

Total Time 48

Servings

Calories 610kcal

Author Cathy Pollak

Equipment

cast iron skillet 12" (30 cm) Helps make the dark crust properly.
Meat Thermometer Keeps the steak from overcooking.
tongs For flipping the steak without piercing it.
whisk For blending the slurry smoothly.

Ingredients

Steak:

1 (12-16 oz / 340-455 g) New York strip steak or ribeye (1 to 1½ inches (2.5 to 4 cm) thick)
1 tsp (5 g) kosher salt
½ tsp (1 g) coarse ground black pepper
2 tsps (5 g) unsweetened cocoa powder
2 tsps (8 g) light brown sugar
1 tsp (3 g) garlic powder
1 tsp (2 g) chili powder
¼ tsp (0.5 g) cayenne pepper
2 tbsps (30 ml) avocado oil or peanut oil

Dark Stout Pan Sauce:

2 tbsps (28 g) butter
2 cloves garlic minced
1 cup (240 ml) chocolate stout beer
½ cup (120 ml) beef broth
1 tbsp (15 ml) red wine vinegar
2 fresh thyme sprigs
1 tsp (3 g) cornstarch
1 tsp (5 ml) cold water

Instructions

Pat the New York strip steak very dry with paper towels, especially around the edges. In a small bowl, stir together the kosher salt, black pepper, cocoa powder, brown sugar, garlic powder, chili powder, and cayenne pepper until evenly combined. Rub the seasoning mixture all over the steak, pressing it firmly into the surface so it adheres well. Let the steak rest at room temperature for 20 minutes before cooking so the seasoning has time to adhere and the chill comes off the meat.
1 (12-16 oz / 340-455 g) New York strip steak, 1 tsp (5 g) kosher salt, ½ tsp (1 g) coarse ground black pepper, 2 tsps (5 g) unsweetened cocoa powder, 2 tsps (8 g) light brown sugar, 1 tsp (3 g) garlic powder, 1 tsp (2 g) chili powder, ¼ tsp (0.5 g) cayenne pepper
Place a large cast iron skillet over medium-high heat and let it get fully hot before adding the oil. Add the avocado oil, then carefully place the steak into the skillet. Cook undisturbed for 4 to 5 minutes on the first side until a very dark crust forms. The cocoa and brown sugar darken quickly, so the steak should look deeply browned without smelling burnt.
2 tbsps (30 ml) avocado oil
Flip the steak and continue cooking for another 3 to 5 minutes for medium rare, adjusting slightly depending on thickness. Use an instant-read thermometer in the thickest part of the steak and pull it from the skillet a couple of degrees before it hits 125°F (52°C). Transfer the steak to a cutting board and loosely tent with foil while the sauce cooks. The temperature should continue rising about 5 to 10 degrees as it rests.
Reduce the heat under the skillet to medium. Add the butter directly to the browned bits and residual oil left in the pan. Once melted, stir in the minced garlic and cook for about 30 seconds, stirring constantly so it softens without burning.
2 tbsps (28 g) butter, 2 cloves garlic
Pour in the chocolate stout and scrape the bottom of the skillet well to loosen all the browned bits. Stir in the beef broth, red wine vinegar, and thyme sprigs. Let the sauce simmer for 8 to 10 minutes, stirring occasionally, until reduced and darker in color with a more roasted, concentrated flavor. Different stouts vary in bitterness, so taste the sauce once reduced and add a small pinch of salt if needed.
1 cup (240 ml) chocolate stout beer, ½ cup (120 ml) beef broth, 1 tbsp (15 ml) red wine vinegar, 2 fresh thyme sprigs
Whisk together the cornstarch and cold water in a small bowl until smooth. Slowly stir the slurry into the simmering sauce and cook for 1 to 2 minutes until lightly thickened and shiny enough to coat a spoon.
1 tsp (3 g) cornstarch, 1 tsp (5 ml) cold water
Slice the steak thinly against the grain and spoon the warm stout pan sauce over the top before serving.

Notes

The crust should look very dark once seared. Cocoa powder and brown sugar naturally deepen in color quickly in a hot skillet, which gives the steak its roasted flavor and signature appearance without tasting burnt.
Chocolate stout gives the sauce a darker roasted flavor, but a regular stout can still be used if needed.
Store leftover steak and sauce separately when possible so the crust keeps more of its texture.

If you’re making this Cocoa Rubbed Steak, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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