📖 Instructions

1. In a small bowl, combine the ground coffee, brown sugar, garlic powder, onion powder, paprika, salt, and black pepper. Mix well with a whisk until evenly distributed. If it's too dry you can add a little oil to help it stick to the steak.
2. Pat your New York strip steak dry with paper towels. This step is essential for a good sear. Trust me on this one; otherwise, you'll end up with a soggy steak.
3. Generously apply the coffee rub all over the steak, ensuring it's completely coated. Make sure to get into all those nooks and crannies for an even flavor distribution. Some people like to press it in gently to ensure it fully adheres to the meat.
4. Let the steak sit at room temperature for at least 30 minutes. This allows the steak to come to equilibrium and cook more evenly. If you have time, longer is better – up to an hour.
5. Preheat your cast iron skillet over high heat until it's screaming hot. You should see a slight haze forming. Add a tablespoon or two of your favorite oil (grapeseed or avocado oil are good choices).
6. Carefully place the steak in the hot skillet and sear for 2-3 minutes per side, until a nice dark crust has formed. Dont move it around too much! You want that maillard reaction to happen.
7. Reduce the heat to medium-high and continue cooking the steak to your desired doneness. Use a meat thermometer to ensure accuracy. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). You might need to cook it for another 4-5 minutes.
8. Remove the steak from the skillet and let it rest on a cutting board or plate for at least 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
9. Slice the steak against the grain and serve immediately. Enjoy your perfectly coffee-rubbed New York strip steak!