Coffee-Rubbed Rib Eye

1. 1

   SPICE RUB

2. 2

   mix all ingredients in small bowl. Transfer to airtight container (can be made 1 month ahead, store at room temperature)

3. 3

   STEAK

4. 4

   Preaheat oven to 400. Set a wire rack in large rimmed baking sheet. Season steak with kosher salt and 2 Tbsp. spice rub, press on all sides of meat and add more rub if needed

5. 5

   Heat 2 Tbsp. oil in large cast-iron skillet over high heat. When oil shimmers, place steak in skillet. Sear for 1 minute. Transfer to a plate and drain fat from skillet.

6. 6

   Wipe skillet clean and heat remaining 2 Tbsp. oil and sear other side of steak. Add butter, garlic and herbs to skillet, cook until butter is foamy. Tip skillet and baste steak with butter for 1 minute. Turn steak and baste other side for 1 minute.

7. 7

   Pile herbs on top of steak, transfer skillet to oven and roast until meat reads 125 degrees for medium (15-17 minutes).

8. 8

   Transfer steak to prepared rack, let rest for 20 minutes. Cut steak from bone, slice and sprinkle with salt.

No additional tips available.