Bobby Flay: Coffee-Rubbed Steak

Bobby Flay is another one of those chefs who has never failed me.  Ever.  Each time I make one of his recipes, I get something super delicious.  Like this giant hunk of fabulous meat love.  I seriously could never be a committed vegetarian because of things like this.  And I'm okay with that.  Sear on, delicious cow.

Coffee-Rubbed Steak
Adapted from Bobby Flay

4 (1½-inch thick) filet mignon steaks (8 ounces each) or 2 pounds ribeye steaks (1-inch thick), at room temperature
2 tablespoons olive oil
Spice Rub

Coat the steaks with the olive oil and sprinkle both sides of the steaks generously with Spice Rub.

Preheat the oven to 425°F.  Sear in a hot iron skillet until a crust has form, about 2 minutes on the first side, then flip the steaks and cook for another 2 minutes before transferring the pan in the oven. Cook until the thermometer registers 130-140°F for medium rare, about 3 to 5 more minutes.  Remove the steaks from the pan, cover, and let rest for five minutes before serving.

Makes 4 servings

Spice Rub
1 tablespoon ancho chile powder
1 tablespoon finely ground espresso beans or instant espresso powder
2 teaspoons Spanish paprika

2 teaspoons packed dark brown sugar
1 teaspoon dry mustard

¾ teaspoon ground coriander
¾ teaspoon dried oregano
¾ teaspoon salt
¾ teaspoon freshly ground black pepper

½ teaspoon ground ginger
½ teaspoon chile de árbol powder or cayenne pepper

Mix all ingredients in a small bowl. Set aside.