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Coffee Rubbed Steak 🥩 INGREDIENTS 1 tbsp finely ground coffee beans 1 1/2 tsp packed dark brown sugar 1 tsp kosher salt 1/2 tsp onion powder 1/2 tsp ground coriander 1/4 tsp garlic powder 2 (1 to 1 1/2-inch thick) New York strip steaks (about 12 ounces each) 2 tsp canola oil, divided INSTRUCTIONS Combine 1 tbsp finely ground coffee beans, 1 1/2 tsp packed dark brown sugar, 1 tsp kosher salt, 1/2 tsp onion powder, 1/2 tsp ground coriander, & 1/4 tsp garlic powder in a small bowl. Rub the steaks all over with the coffee-spice rub, making sure to season the edges & sides. Place on a plate & set aside at room temperature for at least 15 minutes or refrigerate uncovered for several hours or up to overnight. Cooking option 1: Grilling. Heat grill to medium-high, direct heat. Brush each steak with 1 tsp canola oil. Place steaks on grill, cover, & grill until grill marks form on the bottom, 3 to 4 minutes. Flip steaks, cover, & grill until grill marks form on the second side, 3 to 4 minutes. Flip steaks again & continue to grill until desired doneness, about 2 minutes for 130°F to 135°F for medium-rare. If steaks are browning too quickly, turn down to medium or move steaks to a cooler part of grill. Cooking option 2: Stovetop. Heat a 12-inch cast iron skillet over medium-high heat until very hot & almost smoking, 4 to 5 minutes. Carefully place steaks in hot pan & cook on the first side until enough of a crust has developed that the steaks no longer stick to the pan, about 1 minute. Flip & cook on the other side for 1 minute. Continue cooking & flipping for a total of 6 to 8 minutes for 130°F to 135°F for medium-rare. Use an instant-read thermometer to determine when your steaks are cooked to your liking: 125°F for rare, 130°F to 135°F for medium-rare, or 140°F for medium. Transfer the steaks to a clean cutting board & let rest for 5 minutes. @FoodAndRecipesWithCherokee 🦉