Coffee-Rubbed Rib Eye

• SPICE RUB
• 2 Tbsp. Aleppo Pepper
• 2 Tbsp. finely ground coffee beans
• 2 Tbsp. freshly ground black pepper
• 2 Tbsp. (packed) dark brown sugar
• 2 tsp. smoked paprike
• STEAK
• 1 2'-2 1/4" thick bone-in rib eye (about 2 - 2 1/2 lbs)
• 2 tsp. kosher salt
• 4 Tbsp. grapeseed or vegetable oil (divided)
• 3 Tbsp. unsalted butter
• 1 garlic clove, lightly crushed
• 4 sprigs thyme
• 1 sprig rosemary
• flaky or coarse sea salt

1. SPICE RUB
2. mix all ingredients in small bowl. Transfer to airtight container (can be made 1 month ahead, store at room temperature)
3. STEAK
4. Preaheat oven to 400. Set a wire rack in large rimmed baking sheet. Season steak with kosher salt and 2 Tbsp. spice rub, press on all sides of meat and add more rub if needed
5. Heat 2 Tbsp. oil in large cast-iron skillet over high heat. When oil shimmers, place steak in skillet. Sear for 1 minute. Transfer to a plate and drain fat from skillet.
6. Wipe skillet clean and heat remaining 2 Tbsp. oil and sear other side of steak. Add butter, garlic and herbs to skillet, cook until butter is foamy. Tip skillet and baste steak with butter for 1 minute. Turn steak and baste other side for 1 minute.
7. Pile herbs on top of steak, transfer skillet to oven and roast until meat reads 125 degrees for medium (15-17 minutes).
8. Transfer steak to prepared rack, let rest for 20 minutes. Cut steak from bone, slice and sprinkle with salt.

spice rub, pepper, coffee beans, freshly ground black pepper, brown sugar, paprike, kosher salt, grapeseed, unsalted butter, garlic, thyme, rosemary, salt

Taken from www.epicurious.com/recipes/member/views/coffee-rubbed-rib-eye-52388261 (may not work)