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
olive oil
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.