- 1 Tbs. finely ground espresso coffee beans
- 1 Tbs. pure ancho or New Mexico chile powder
- 1 tsp. natural cocoa powder
- 1 tsp. granulated garlic
- 1/2 tsp. ground cumin
- 1/2 tsp. turbinado sugar or brown sugar
- 1/2 tsp. ground fennel seed
- 1/8 tsp. ground allspice
- Kosher salt and freshly ground black pepper
- 2 boneless rib-eye steaks, 1-1/4 to 1-1/2 inches thick (about 2 lb. total)
In a small bowl, combine the espresso, chile powder, cocoa, garlic, cumin, sugar, fennel, allspice, 4 tsp. kosher salt, and 2 tsp. pepper. Rub 1-1/2 Tbs. of the mixture all over each steak. Cover and let rest for 1 hour at room temperature.
Let the steaks rest before and after grilling—before so the steak isn’t refrigerator-cold when it hits the grill, and after so the juice redistributes for moist, tender steaks.
Prepare a gas or charcoal grill fire for indirect cooking over medium-high heat (400°F to 450°F).
Grill the steaks over direct heat until grill marks form on one side, about 2 minutes. Flip and grill the other side for 2 minutes more. Move the steaks to indirect heat, cover, and continue to cook until the internal temperature registers 125°F degrees on an instant-read thermometer (for medium rare), 1 to 3 minutes more per side. Transfer the steaks to a cutting board and tent loosely with foil. Let rest for 10 minutes and then cut each steak in half and serve.
The spice rub recipe here makes enough for 8 steaks; keep the leftover rub in an airtight container at room temperature for up to 2 months. It’s also good on pork and chicken.