Coffee-Rubbed Steak

• 2 tablespoons ancho chile powder
• 2 tablespoons finely ground coffee beans
• 5 teaspoons dark brown sugar
• 1 tablespoon 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 arbol powder or 3/4 teaspoon finely ground red pepper flakes
• 1 teaspoon ground ginger
• 1 tablespoon kosher salt, plus more
• 2 16-ounce boneless New York strip steaks (about 1 inch thick)
• 2 tablespoons vegetable oil

1. Mix ancho chile powder, ground coffee, brown sugar, paprika, dried oregano, pepper, coriander, mustard, chile de arbol powder, ginger, and 1 Tbsp. salt in a small bowl.
2. 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.
3. Let steaks sit 1 hour to come to room temperature, which will help them cook quickly and more evenly.
4. Preheat oven to 400u0b0F. 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 120u0b0F for medium-rare, about 5 minutes. Transfer steaks to a cutting board; let rest 10 minutes. Slice 1/2-inch thick.

ancho chile powder, ground coffee, brown sugar, paprika, oregano, freshly ground black pepper, ground coriander, mustard powder, chile de uerbol powder, ground ginger, kosher salt, boneless new, vegetable oil

Taken from www.epicurious.com/recipes/food/views/coffee-rubbed-steak (may not work)