Step 1

Combine 1 tablespoon finely ground coffee beans, 1 1/2 teaspoons packed dark brown sugar, 1 teaspoon kosher salt, 1/2 teaspoon onion powder, 1/2 teaspoon ground coriander, and 1/4 teaspoon garlic powder in a small bowl.

Step 2

Rub the steaks all over with the coffee-spice rub, making sure to season the edges and the sides. Place on a plate and set aside at room temperature for at least 15 minutes or refrigerate uncovered for several hours or up to overnight.

Step 3

Cooking option 1: Grilling. Heat an outdoor grill to medium-high, direct heat. Scrape the grill grates clean if needed. Brush each steak with1 teaspoon canola oil.

Step 4

Place the steaks on the grill, cover, and grill until grill marks form on the bottom, 3 to 4 minutes. Flip the steaks, cover, and grill until grill marks form on the second side, 3 to 4 minutes. Flip the steaks again and continue to grill until desired doneness, about 2 minutes for 130°F to 135°F for medium-rare. If the steaks are browning too quickly, turn a gas grill down to medium or move the steaks to a cooler part of a charcoal grill.

Step 5

Cooking option 2: Stovetop. Heat a 12-inch cast iron skillet over medium-high heat until very hot and almost smoking, 4 to 5 minutes. Carefully place the steaks in the hot pan and cook on the first side until enough of a crust has developed that the steaks no longer stick to the pan, about 1 minute. Flip and cook on the other side for 1 minute. Continue cooking and flipping for a total of 6 to 8 minutes for 130°F to 135°F for medium-rare.

Step 6

Use an instant-read thermometer to determine when your steaks are cooked to your liking: 125°F for rare, 130°F to 135°F for medium-rare, or 140°F for medium.

Step 7

Transfer the steaks to a clean cutting board and let rest for 5 minutes. Slice the steak on a diagonal into 1/4-inch thick slices.