Coffee-Rubbed Pan-Seared Steak



  • 1 tbsp Spanish paprika
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp freshly ground black pepper
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp mustard powder
  • 1 tsp mild chili powder
  • 1 tsp ground ginger
  • 1 tbsp kosher salt (Give or take. How salty are you trying to be?)
  • 2 16 oz boneless New York strip steaks (ideally about 1 inch thick)
  • 2 tbsp vegetable oil
  • Dixie's Blend MolĂ© Inspired sauce

Time to Cook!

  • Mix all the spices (except the salt) in a small bowl. Yum.
  • Season steaks with salt and then coat with 5tsp spice rub per steak.
  • Place on a wire rack set inside a rimmed baking sheet and chill uncovered 3-6 hours.
  • Let steaks sit 1 hour to come to room temperature.
  • Preheat oven to 400.
  • Heat oil in a large skillet over medium-high heat.
  • Cook steaks 2 minutes or so on each side to create a nice crust.
  • Transfer skillet to oven and cook steaks until the thickest part registers 120 (that's medium rare, so get it hotter a bit for a more well done steak. But really, don't. Medium rare is so tasty). That usually takes about 5 minutes.
  • Transfer steaks to cutting board and let rest for 10 minutes.
  • Slice into 1/2 inch strips and drizzle that Dixie's Blend over the strips.
  • Enjoy!