Prepare the Steaks:Pat the ribeye steaks dry with paper towels. Mix the cocoa powder, brown sugar, Chipotle powder, garlic powder, cayenne pepper, smoked paprika, kosher salt, and black pepper in a bowl.Rub the mixture evenly over all sides of the steaks.

Pat the ribeye steaks dry with paper towels. Mix the cocoa powder, brown sugar, Chipotle powder, garlic powder, cayenne pepper, smoked paprika, kosher salt, and black pepper in a bowl.

Rub the mixture evenly over all sides of the steaks.

Cook the Steaks:Heat a cast iron skillet over medium-high heat. Add the butter and olive oil.Once hot, add the steaks and cook for about 4 minutes per side for medium-rare. Adjust cooking time for desired doneness.Remove from heat and let the steaks rest for 5-10 minutes.

Heat a cast iron skillet over medium-high heat. Add the butter and olive oil.

Once hot, add the steaks and cook for about 4 minutes per side for medium-rare. Adjust cooking time for desired doneness.

Remove from heat and let the steaks rest for 5-10 minutes.

Prepare the Salad:In a large bowl, combine the mixed greens, cucumber, grape tomatoes, red onion, green olives (if using), and Parmesan cheese.

In a large bowl, combine the mixed greens, cucumber, grape tomatoes, red onion, green olives (if using), and Parmesan cheese.

Make the Dressing:Whisk together lemon juice, olive oil, Italian seasoning, garlic powder, salt, and pepper.

Whisk together lemon juice, olive oil, Italian seasoning, garlic powder, salt, and pepper.

Serve:Slice the steaks and serve with the mixed green salad. Drizzle the salad with the lemon dressing and add sliced avocado on the side.

Slice the steaks and serve with the mixed green salad. Drizzle the salad with the lemon dressing and add sliced avocado on the side.