| 2 New York Strip steaks | 1 tsp salt |
| 3 tbsp finely ground fresh coffee beans | 1 tsp pepper |
| ½ tsp garlic powder | 1 tbsp brown sugar |
| ¼ tsp cayenne pepper |
Whisk coffee grounds, garlic powder cayenne, salt, pepper, and brown sugar together in a bowl.
Pat steaks dry with a paper tower, then massage the coffee rub onto each side of the steaks. Let rest at room temperature for 20 to 30 minutes, or store in the refridgerator for up to 8 hours, bringing to room temperature 30 minutes before cooking.
To cook on the stovetop, heat a thin layer of oil in a cast-iron skillet over medium-high heat until just smoking. Add the steaks, and cook until desired doneness.