Ingredients
- ¼ cupancho chili powder
- ¼ cupfinely ground espresso
- 2 tablespoonsspanish paprika
- 2 tablespoonsdark brown sugar
- 1 tablespoondry mustard
- 1 tablespoonkosher salt
- 1 tablespoonground black pepper
- 1 tablespoonground coriander
- 1 tablespoondried oregano
- 2 teaspoonsground ginger
- 2 teaspoonschili de arbol powder
- 2bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 1/2 pounds each
- canola or olive oil
- salt and coarsely ground black pepper
Directions
- 1
Combine all spices in a bowl.
- 2
Preheat oven to 425 degrees F.
- 3
Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.