Coffee Rub Steaks
Steak with Coffee Rub
2 Tablespoons Ancho Chile Powder
2 Tablespoons Finely Ground Coffee Beans
5 Teaspoons Dark Brown Sugar
1 Tablespoons Hot Smoked Spanish Paprika
1 1/2 Teaspoons Dried Oregano
1 1/2 Teaspoons Freshly Ground Black Pepper
1 1/2 Teaspoons Ground Coriander
1 1/2 Teaspoons Mustard Powder
1 Teaspoon Chile de Árbol Powder or ¾ Teaspoon Finely Ground Red Pepper Flakes
1 Teaspoon Ground Ginger
2 Tablespoon Kosher Salt, Plus more
2 16-Ounce Boneless New York Strip Steaks (about 1 inch thick)
2 Tablespoons Vegetable Oil
- Mix ancho chile powder, ground coffee, brown sugar, paprika, dried oregano, pepper, coriander, mustard, chile de árbol powder, ginger, and 1 Tbsp. salt in a small bowl.
Season steaks with salt, then coat with 5 tsp. spice rub per steak (save any extra rub for your next steak). Place on a wire rack set inside a rimmed baking sheet and chill uncovered 3–6 hours.
Let steaks sit 1 hour to come to room temperature, which will help them cook quickly and more evenly.
Preheat oven to 400°. Heat oil in a large skillet over medium high. Cook steaks 2 minutes or so on each side to create a nice crust. Transfer skillet to oven; cook steaks until an instant-read thermometer inserted into the thickest part registers 120° for medium-rare, about 5 minutes. Transfer steaks to a cutting board; let rest 10 minutes. Slice ½" thick.