Ingredients

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

Directions

1. 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.
2. 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.
3. Slice the steaks against the grain.