- 2 tablespoons ancho chile powder (optional, do this if you like spice)
- 2 tablespoons Texas Black Gold Coffee Spice
- 5 teaspoons dark brown sugar
- 1 tablespoon hot smoked Spanish paprika (optional, do this if you like spice)
- 1½ teaspoons dried oregano
- 1½ teaspoons freshly ground black pepper
- 1½ teaspoons ground coriander
- 1½ teaspoons mustard powder
- 1 teaspoon chile de árbol powder or ¾ teaspoon finely ground red pepper flakes (optional, do this if you like spice)
- 1 teaspoon ground ginger
- 1 tablespoon kosher salt
- 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°. 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° for medium-rare, about 5 minutes. Transfer steaks to a cutting board; let rest 10 minutes. Slice ½" thick.