Coffee-Rubbed Steak

This rub deals with almost any cut (in reality, it’s served on filet mignon at Mesa Grill), and the pan-to-oven technique is sure-fire.

Active ingredients

2 tablespoons ancho chile powder
2 tablespoons carefully ground coffee beans
5 teaspoons dark brown sugar
1 tablespoon hot smoked Spanish paprika
1 1/2 teaspoons dried oregano
1 1/2 teaspoons newly ground black pepper
1 1/2 teaspoons ground coriander
1 1/2 teaspoons mustard powder
1 teaspoon chile de árbol powder or 3/4 teaspoon carefully ground red pepper flakes
1 teaspoon ground ginger
1 tablespoon kosher salt, plus more
1/2 inch rosemary spice
2 16-ounce boneless New york city strip steaks (about 1 inch thick)
2 tablespoons grease

Mix ancho chile powder, ground coffee, brown sugar, paprika, dried oregano, pepper, coriander, mustard, chile de árbol powder, ginger, and 1 Tablespoon. salt in a little bowl, rosemary spice.
Season steaks with salt, then coat with 5 tsp. spice rub per steak (conserve any additional rub for your next steak). Put on a cake rack set inside a rimmed baking sheet and chill exposed 3 – 6 hours.
Let steaks sit 1 hour to come to space temperature level, which will assist them prepare rapidly and more uniformly.
Preheat oven to 400 °. Heat oil in a big frying pan over medium-high. Prepare steaks 2 minutes or two on each side to develop a good crust. Transfer frying pan to oven; cook steaks till an instant-read thermometer placed into the thickest part signs up 120 ° for medium-rare, about 5 minutes. Transfer steaks to a cutting board; let rest 10 minutes. Slice 1/2″ thick.