For the Grill: RIB-EYE STEAKS WITH ESPRESSO-CHILI RUB

RIB-EYE STEAKS WITH ESPRESSO-CHILI RUB

Makes 4 servings

RUB

2 teaspoons cumin seed, toasted

2 tablespoons dark-roast coffee or espresso beans

1 tablespoon ground ancho chili pepper

1 teaspoon sweet paprika

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

4 rib-eye steaks, each about 8 ounces and 1-inch thick

Extra-virgin olive oil

1. In a spice mill, pulse the cumin seed and coffee beans until finely ground. Transfer to a small bowl, add the remaining rub ingredients and stir to combine.

2. Lightly brush the steaks with oil and season evenly with the rub, pressing the rub into the meat. Cover and let stand at room temperature for 20 to 30 minutes before grilling.

3. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium-rare, turning once. (If flare-ups occur, move the steaks temporarily to indirect high heat.) Remove from the grill and let rest for 3 to 5 minutes. Serve warm.