1 1/2 cup freshly ground coffee
1/4 cup coarsely ground black pepper
1/4 cup kosher salt
1/4 cup brown sugar
4 12 to16 ounces rib-eye steaks from Norfolk County
2 tbsp vegetable oil
Preheat oven to 450 F. Combine coffee, pepper, salt and sugar in a jar with a tight-fitting lid. Shake well. Season each steak with the coffee blend, evenly coating all sides and edges. Heat the oil in a large, heavy skillet over high heat until just to the smoking point. Add as many steaks to the pan as will fit without overcrowding and sear well, 2 to 3 minutes per side. Transfer the steaks to a baking sheet and repeat with remaining steaks. Place the steaks in the oven and cook for 7 minutes for medium rare. Let stand for at least 5 minutes before serving, or finish on the grill.