Start by taking your steaks out of the fridge and allowing them to come to room temperature for about 30 minutes. Pat the steaks dry with a paper towel and rub them generously with the cocoa chipotle seasoning, ensuring an even coating on both sides.

Heat a large skillet over medium-high heat and add a tablespoon of cooking oil. Once the oil is shimmering, it’s ready for searing.

Carefully place the seasoned steaks in the hot skillet, ensuring not to overcrowd. Sear them for 2-4 minutes on each side, depending on your desired doneness.

Once cooked to your liking, remove the steaks from the skillet and transfer them to a cutting board. Allow them to rest for about 5-10 minutes, loosely covered with foil.

In the same skillet, add the shishito peppers over medium heat. Sear the peppers for about 5-7 minutes, turning occasionally until they are lightly charred on all sides.

Slice the rested steak against the grain for maximum tenderness. Arrange the slices on a serving platter alongside the blistered shishito peppers.