Categories: Steak
Ingredients
- 2 tbsp ancho chile powder
- 2 tbsp finely ground coffee beans
- 5 tsp dark brown sugar
- 1 tbsp hot smoked Spanish paprika
- 1 1/2 tsp dried oregano
- 1 1/2 tsp black pepper
- 1 1/2 tsp ground coriander
- 1 1/2 tsp mustard powder
- 1 tsp chile powder or 3/4 tsp finely ground red pepper flakes
- 1 tsp ground ginger
- 1 tbsp kosher salt
- 2- 16 oz boneless New York strip steaks
- 2 tbsp vegetable oil
Directions
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Mix ancho chile powder, ground coffee, brown sugar, paprika, dried oregano, pepper, coriander, mustard, chile powder, ginger and 1 tbsp salt in a small bowl.
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Season steaks with salt, then coat with 5 tsp spice rub per steak. Place on a wire rack set inside a rimmed baking sheet and chill uncovered 3-6 hours.
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Let steaks sit 1 hour to come to room temp, which will help them cook quickly and more evenly.
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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 they reach 120 for medium rare, about 5 minutes. Transfer steaks to a cutting board; let rest 10 minutes. Slice 1/2-inch thick.