Season two 20-ounce boneless rib-eyes with salt and pepper and rub with Coffee Spice Rub (recipe below) on one side. Grill rub-side down over high heat, 4 to 5 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot, cover and grill 8 to 10 more minutes (for medium-rare). Serve with Smoky Tomato-Red Chile Salsa (recipe below).

Coffee Spice Rub:

1/4 cup ancho chile powder

1/4 cup finely ground espresso- roast coffee beans

2 tablespoons sweet paprika

2 tablespoons dark brown sugar

1 tablespoon dry mustard

1 tablespoon kosher salt

1 tablespoon freshly ground pepper

1 tablespoon dried oregano

1 tablespoon ground coriander

2 teaspoons ground ginger

2 teaspoons arbol chile powder

Whisk all of the ingredients in a bowl.

Smoky Tomato-Red Chile Salsa:

1/4 cup red wine vinegar

1/4 cup extra-virgin olive oil

2 teaspoons pureed chipotles in adobo sauce

3 large ripe tomatoes, diced

1 small red onion, halved and thinly sliced

1 serrano chile pepper, seeded and finely chopped

1/4 cup chopped fresh cilantro

2 teaspoons honey

Kosher salt and freshly ground pepper

Whisk the vinegar, olive oil and chipotle puree in a bowl. Add the remaining ingredients and toss. Season with salt and pepper.

Photograph by Steve Giralt