Coffee Rubbed Steak


  • 1 tablespoons ancho chili powder
  • 2 tablespoons finely ground coffee beans
  • 3 teaspoons dark brown sugar
  • 1 tablespoon hot smoked Spanish paprika
  • 1½ teaspoons dried oregano
  • 1½ teaspoons freshly ground black pepper
  • 1½ teaspoons ground coriander
  • 1½ teaspoons mustard powder
  • ¾ teaspoon finely ground red pepper flakes
  • 1 teaspoon ground ginger
  • 2 tablespoon kosher salt, plus more
  • 2 16-ounce boneless New York strip steaks (about 1-inch thick)
  • 2 tablespoons vegetable oil
  • 2 cups of arugula for garnish


  1. For the spice rub, toast all the spices in a small pan at low temperature for 45 seconds and remove from heat. When it cools down, mix in with sugar.
  2. Rub both sides of each steak with salt and about 5 teaspoons of the spice rub. Place the steaks on a wire rack and chill in the fridge uncovered for 3-6 hours. 
  3. Take out the steaks, let them come to room temperature, and remove any excess rub before cooking. 
  4. Preheat the oven to 400 F. In a skillet, warm some oil over medium-high heat. Cook steaks for two minutes on each side, creating a nice crust on the outside.
  5. Place the skillet in the oven. Insert a thermostat into the thickest part of the steak and cook until it reads 120 F for medium rare or desired temperature.
  6. Remove the steaks from the oven. Let them rest on a cutting board for 6 minutes. Then slice them one-half-inch thick and serve on a platter, placing the arugula at the bottom.

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