Grilled Ribeye Steaks

Contributed by Jennie Cole

2 - 1¼ lb. boneless ribeye steaks

Rub mixture:

2 Tb. freshly ground espresso
1 Tb. paprika
½ tsp. whole mustard seed
½ tsp. chipotle chili powder
1 ½ Tb. lightly packed brown sugar
1 ½ tsp. granulated garlic powder
¼ tsp. hot red pepper flakes
1 ½ tsp. salt
1 tsp. black pepper

Preheat oven to 425 degrees.

Brush steaks with olive oil. Salt and pepper liberally.
Place 1 Tb. of rub atop each steak. Let steaks sit at room temperature for 10 minutes.
Heat a dry pan large enough to hold all steaks over medium high heat.
Add steaks to pan rubbed side down for 3 minutes. Do not move steaks.
Flip steaks and cook an additional 2 minutes.
Transfer skillet to oven and bake uncovered 5 minutes.
Remove steaks from oven and transfer to a platter.
Cover tightly with foil.
After 10 minutes, remove foil and serve.