Bring a taste of the wide-open range to the table with our cowboy-inspired Coffee Chile Pepper Rub, which blends the flavors of robust espresso and smoky, spicy chiles with brown sugar and other spices.
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Makes 4 servings
4 (1-1/2 Lb.) Bone-In Rib-Eye Steaks, about 2 inches thick
4 Tablespoons Vegetable Oil
1/2 Cup Coffee Chile Pepper Rub
An hour before cooking, remove steaks from refrigerator and let sit, covered, at room temperature.
When ready to cook, rub each side of steak with 1 tablespoon Coffee Chile Pepper Rub.
Heat heavy-bottomed skillet, such as cast iron, over high heat. Add 2 tablespoons oil, and when just starting to smoke, add 2 steaks to pan. Cook until well-seared on each side and cooked to desired doneness, about 4 to 5 minutes per side for medium-rare.
Transfer cooked steaks to cutting board. Wipe out pan, return to heat and repeat process with remaining steaks and 2 tablespoons oil, letting steaks rest for at least 5 minutes before serving.