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Coffee-Rubbed Rib Eye
From: bonappetit.com
SERVES 4
Spice Rub
2 tablespoons Aleppo pepper
2 tablespoons finely ground coffee beans
2 tablespoons freshly ground black pepper
2 tablespoons (packed) dark brown sugar
2 teaspoons smoked paprika
1 1/2 teaspoons mustard powder
3/4 teaspoon chili powder
3/4 teaspoon ground ginger
Steak
2-inch-2 1/4-inch-thick bone-in beef rib eye (about 2-2 1/2 pounds), preferably dry-aged, at room temperature for 1 hour
2 teaspoons kosher salt
4 tablespoons grapeseed or vegetable oil, divided
3 tablespoons unsalted butter
1 garlic clove, lightly crushed
4 sprigs thyme
1 sprig rosemary
Flaky or coarse sea salt
Spice Rub
Mix all ingredients in a medium bowl. Transfer to an airtight container. DO AHEAD: Spice rub can be made 1 month ahead. Store airtight at room temperature.
Steak
Preheat oven to 400°. Set a wire rack inside a large rimmed baking sheet. Season steak with kosher salt and 2 tablespoons spice rub, pressing onto all sides of meat and adding more spice rub by the teaspoonful if needed to coat entire surface.
Heat 2 tablespoons oil in a large cast-iron or other ovenproof skillet over high heat. When oil begins to shimmer, place steak in skillet (be sure to have fan on high; the rub creates some smoke). Sear steak for 1 minute (any longer and the rub will start to burn). Transfer steak to a plate and carefully drain fat from skillet.
Wipe skillet clean with a paper towel. Heat remaining 2 tablespoons oil in skillet and sear other side of steak for 1 minute. Add butter, garlic, and herbs to skillet; cook until butter is foamy. Carefully tip skillet and, using a large spoon, baste steak repeatedly with butter for 1 minute. Turn steak and baste other side for 1 minute.
Pile herbs on top of steak, transfer skillet to oven, and roast until an instant-read thermometer inserted horizontally into center of meat registers 125° for medium, 15-17 minutes.
Transfer steak to prepared rack; let rest for 20 minutes. Cut steak from bone, slice, and sprinkle with sea salt.
