1/4 cup ancho chili powder |
1/4 cup finely ground espresso |
2 tablespoons spanish paprika |
2 tablespoons dark brown sugar |
1 tablespoon dry mustard |
1 tablespoon kosher salt |
1 tablespoon ground black pepper |
1 tablespoon ground coriander |
1 tablespoon dried oregano |
2 teaspoons ground ginger |
2 teaspoons chili de arbol powder |
2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 1/2 pounds each |
canola or olive oil |
salt and coarsely ground black pepper |