Coffee-Rubbed Steak

Name: Coffee-Rubbed Steak
Ingredients: 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

13 ingredients

4 steps

Ingredients

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

Directions

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 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.