Servings: For about 4 steaks

1 Tbsp black pepper 1 Tbsp black pepper
1 Tbsp ground coriander 1 Tbsp ground coriander
2 tsp salt 2 tsp salt
½ tsp ground cloves ½ tsp ground cloves
1 tsp cinnamon 1 tsp cinnamon
1 tsp unsweetened cocoa 1 tsp unsweetened cocoa
2 tsp ground coffee 2 tsp ground coffee
 
For Grilled Steak: T-Bone or Rib-Eye steaks 1- 1 1/4" thick. For Grilled Steak: T-Bone or Rib-Eye steaks 1 to 1 ¼" thick.

Crush ingredients in a spice grinder with the mortar and pestle.
Massage rub generously into steaks, wrap tightly in plastic wrap, and allow to rest for at least 30 minutes before cooking.
Turn on all burners to high, close the lid, and heat the grill until very hot, about 15 minutes.
Scrape the grill grate clean with a grill brush. Leave one burner on high and turn the other burners set to medium.
Grill the steaks, uncovered, on the hotter part of the grill until well browned on one side, 2 to 3 minutes. Flip the steaks with tongs and grill until well browned on the other side, 2 to 3 minutes.
Now that the stakes are browned, slide them to the cooler side of the grill.
Continue to cook until desired doneness: subheading: Continue to cook until desired doneness:
Medium- rare (125 to 130 degrees): 6 to 8 minutes
Medium (135 to 140 degrees): 8 to 9 minutes
Remove steaks from the grill, let rest for 5 minutes, and serve.