Coffee-Rubbed Steak

Name: Coffee-Rubbed Steak
Yield: 4 servings
Ingredients: 1 2 tablespoons ancho chile powder; 1 2 tablespoons finely ground coffee beans; 1 5 teaspoons dark brown sugar; 1 1 tablespoon hot smoked Spanish paprika; 1 1 1/2 teaspoons dried oregano; 1 1 1/2 teaspoons freshly ground black pepper; 1 1 1/2 teaspoons ground coriander; 1 1 1/2 teaspoons mustard powder; 1 1 teaspoon chile de árbol powder or 3/4 teaspoon finely ground red pepper flakes; 1 1 teaspoon ground ginger; 1 1 tablespoon kosher salt, plus more; 1 2 16-ounce boneless New York strip steaks (about 1 inch thick); 1 2 tablespoons vegetable oil

From the kitchen of Carly

A bold spice rub layers coffee, ancho chile, and smoked paprika into a crust that's deep and complex. The coriander and ginger keep things interesting, while brown sugar rounds out the heat. This is steak that tastes like something.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons ancho chile powder
12 tablespoons finely ground coffee beans
15 teaspoons dark brown sugar
11 tablespoon hot smoked Spanish paprika
11 1/2 teaspoons dried oregano
11 1/2 teaspoons freshly ground black pepper
11 1/2 teaspoons ground coriander
11 1/2 teaspoons mustard powder
11 teaspoon chile de árbol powder or 3/4 teaspoon finely ground red pepper flakes
11 teaspoon ground ginger
11 tablespoon kosher salt, plus more
12 16-ounce boneless New York strip steaks (about 1 inch thick)
12 tablespoons vegetable oil

Instructions

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°F. 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°F for medium-rare, about 5 minutes. Transfer steaks to a cutting board; let rest 10 minutes. Slice 1/2-inch thick.