Coffee-Rubbed Steak
['2 tablespoons ancho chile powder', '2 tablespoons finely ground coffee beans', '5 teaspoons dark brown sugar', '1 tablespoon hot smoked Spanish paprika', '1 1/2 teaspoons dried oregano', '1 1/2 teaspoons freshly ground black pepper', '1 1/2 teaspoons ground coriander', '1 1/2 teaspoons mustard powder', '1 teaspoon chile de árbol powder or 3/4 teaspoon finely ground red pepper flakes', '1 teaspoon ground ginger', '1 tablespoon kosher salt, plus more', '2 16-ounce boneless New York strip steaks (about 1 inch thick)', '2 tablespoons vegetable oil']
Mix ancho chile powder, ground coffee, brown sugar, paprika, dried oregano, pepper, coriander, mustard, chile de árbol powder, 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°F. 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°F for medium-rare, about 5 minutes. Transfer steaks to a cutting board; let rest 10 minutes. Slice 1/2-inch thick.
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