coffee-rubbed steak


2 tablespoons chilli powder
2 tablespoons finely ground EL GRIFFIN coffee
5 teaspoons dark brown sugar
1 tablespoon smoked  paprika
1½ teaspoons dried oregano
1½ teaspoons freshly ground black pepper
1½ teaspoons ground coriander
1½ teaspoons mustard powder
1 teaspoon finely ground red pepper flakes
1 teaspoon ground ginger
1 tablespoon salt, plus more
2 16-ounce Sirloin steaks (about 1 inch thick)
2 tablespoons vegetable oil


Mix chille powder, ground coffee, brown sugar, paprika, dried oregano, pepper, coriander, mustard, pepper flakes, 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°. 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° for medium-rare, about 5 minutes. Transfer steaks to a cutting board; let rest 10 minutes. Slice ½" thick.