Mix the ingredients for the Coffee Rub. Rub each of the steaks on both sides with the rub. Let them rest in the refrigerator for at least 30 minutes and up to 4 hours.
Oil the grill rack, then grill the steaks, covered. Cook for 9 minutes total over medium heat for medium-rare. Let the steak rest on a cutting board for 5 minutes.
Serve with Roasted Potatoes and Fried Green Tomatoes. (See related recipes).
4 rib-eye steaks, approximately 12 ounces each
1 tablespoon ground espresso coffee
1 tablespoon onion powder
1 tablespoon paprika
1 teaspoon salt
1 teaspoon pepper
1 teaspoon chili powder
1 tablespoon Golden Brown or Light Brown sugar