Coffee Spice-Rubbed Ribeye with Smoky Tomato/Red Chile

Ingredients

 For the Rub:

• 1/4 cup ancho chile powder

• 1/4 cup finely ground espresso-roast coffee beans

• 2 tablespoons sweet paprika

• 2 tablespoons dark brown sugar

• 1 tablespoon dry mustard

• 1 tablespoon salt

• 1 tablespoon freshly ground black pepper

• 1 tablespoon dried oregano

• 1 tablespoon ground coriander

• 2 teaspoons ground ginger

• 2 teaspoons chile de arbol powder

For the Salsa:

• 1/4 cup red wine vinegar

• 1/4 cup olive oil

• 2 teaspoons chipotle puree

• 3 ripe large tomatoes, diced

• 1 small red onion, halved and thinly sliced

• 1 serrano chile, seeded and finely chopped

• 1/4 cup chopped fresh cilantro leaves

• 2 teaspoons honey

• Salt and freshly ground black pepper

For the Steaks:

• 2 (24-ounce) bone-in or (20-ounce) boneless ribeye steaks, cut 2 inches thick

• Salt and coarsely ground black pepper

Instructions

For the Rub:

Combine all the ingredients in a bowl or a jar with a tight-fitting lid and mix well.

Note: The rub keeps well for months, stored at room temperature in a jar with a tight-fitting lid.

For the Salsa:

Whisk together the vinegar, oil and chipotle puree in a medium bowl. Add the remaining ingredients and toss to combine. Season to taste with salt and pepper.

Note: The relish can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature before using.

For the Steaks:

Heat your grill to high.

Season the steaks with salt and pepper. Rub 2 tablespoons of the coffee rub onto one side of each steak. Grill the steaks rub side down, until lightly charred and crusty, 4 to 5 minutes. Turn the steaks over, reduce the heat to medium or move to a cooler part of the grill, close the grill hood, and grill until medium-rare, 8 to 10 minutes more.

Remove the steaks from the grill and let rest for 5 minutes.

Cut the steaks into 1-inch-thick slices and serve immediately, topped with tomato salsa.