Recipe courtesy of Grady Spears


  • Level: Easy
  • Total: 26 min
  • Prep: 5 min
  • Inactive: 5 min
  • Cook: 16 min
  • Yield: 4 servings
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1/2 cup freshly ground coffee

1/2 cup coarsely ground black pepper

1/4 cup kosher salt

1/4 cup brown sugar

4 (14 to 16 ounce) rib-eye steaks

2 tablespoons vegetable oil


  1. To prepare the coffee blend, combine all the ingredients in a jar with a tight-fitting lid. Shake well.
  2. To prepare the steaks, preheat the oven to 450 degrees F. Season each steak with the coffee blend, evenly coating all sides and edges. Heat the oil in a large heavy skillet over high heat until just to the smoking point. Add as many steaks to the pan as will fit without overcrowding and sear well, 2 to 3 minutes per side. Transfer the steaks to a baking sheet and repeat with the remaining steaks. Place the steaks in the oven and cook for 5 to 10 minutes for medium rare. Let stand for at least 5 minutes before serving. Or finish on the grill.
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