Coffee Rubbed Rib-Eye

1/4 cup ancho chili powder

1/4 cup finely ground espresso

2 tablespoons Spanish paprika

2 tablespoons dark brown sugar

1 tablespoon dry mustard

1 tablespoon kosher salt

1 tablespoon ground black pepper

1 tablespoon ground coriander

1 tablespoon dried oregano

2 teaspoons ground ginger

2 teaspoons chili de arbol powder

2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 1/2 pounds each

Canola or olive oil

Salt and coarsely ground black pepper