I heard about a couple of steakhouses that were serving this and receiving rave reviews, so I thought that I would give it a try. It turned out great. I served it with sliced portobello mushrooms that I cooked in the same skillet I used to sear the steaks, adding a little wine.
On to the recipe:
1/2 cup finely ground coffee
1/4 cup coarsely ground black pepper
1 tbsp kosher salt
Mix ingredients and spread out on a plate (it should be enough to coat four rib-eye steaks.) Rub steaks with olive oil and press both sides into mixture. Let sit for an hour or so. Coat a cast-iron skillet with olive oil and sear steaks on high heat for one minute on each side. Place steaks in a cast-iron roasting pan and cook in oven at 450° for about 15 minutes or until the steaks are done to your taste.
Say what you will, it tasted great. The coffee did not overpower the natural taste of the steak at all.