For The Steak Rub/Seasoning
1/2 Cup Dark Roast Whole Bean Coffee, Finely Ground
1/2 Cup Dark Brown Sugar
1/2 Cup Kosher Salt
1/2 Cup Garlic Powder
1/2 Cup Coarsely Ground Black Powder
Mix These Ingredients and you have the all time godly coffee Beef rub

Step 1: Remove the steak from the fridge and/or freezer and let it temper for 30 minutes

Step 2: Pat The Steak Dry With A Paper Towel (As Dry As You Can)

Step 3: Cover The Steak With The Coffee Rub

Step 4: Put A Cast Iron Pan On Medium-High Heat, and add a splash of olive oil

Step 5: Once The Pan Is Nearly Smoking, Put The Steak In (If Your Steak Has A Fat Cap, Apply The Fat Cap First)

Step 6: Don't Move The Steak, In Order To Maintain Juicy and Delicious Steak, Avoid Moving it.

Step 7: Cook Until The Steak Has Hit 130-135 °F

Step 8: Let Rest For 5-10 Minutes.

Step 9: Enjoy!

If You Still Haven't found a match yet, or just want some dinner ideas.

This Section Is For You

Sauces:

Many Steaks Don't Have Sauces, But Two Sauces That Go Quite Well With Steak Is Bearnaise Sauce Or My Personal Favorite A Bordelaise Sauce.

Bearnaise Sauce:

Ingredients:

1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into 1/2" cubes
3 tablespoons minced shallots
Kosher salt and freshly ground black pepper
2 tablespoons Champagne vinegar or white wine vinegar
2 large egg yolks
1 tablespoon (or more) fresh lemon juice
1 tablespoon finely chopped fresh tarragon

Preparation: Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.

Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.
Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.:

Bordelaise Sauce:

Ingredients:
1 teaspoon butter
4 large shallots, peeled and sliced
1 pinch salt
1 cup red wine
2 cups veal stock
salt and freshly ground black pepper to taste

Preparation:

Step 1
Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. Stir occasionally. Add red wine and bring to a simmer.

Step 2
Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully, mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.

Step 3
Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.