1 tablespoon unsweetened cocoa powder
2 teaspoons kosher salt
1 teaspoon light brown sugar
1 teaspoon chili powder
1 teaspoon fine-ground coffee
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
2 hanger steaks (about 1 pound each), patted dry
2 tablespoons vegetable oil
- For the steaks: In a small bowl, combine the cocoa powder, salt, brown sugar, chili powder, ground coffee, paprika, garlic powder, onion powder and pepper. Use a paper towel to dry the steaks. Rub the steaks with the spice mixture and let stand at room temperature for 30 minutes.
- Heat a cast-iron skillet over medium-high heat for a few minutes. Add the vegetable oil and steaks. Cook the steaks until the internal temperature registers 125 degrees F on an instant-read thermometer for medium-rare, about 3 minutes per side for a total of 12 minutes. Transfer the steaks to a plate or cutting board and let rest for a few minutes.
- Slice the steaks against the grain.