2 16-ounce boneless New York strip steaks (about 1 inch thick)
2 tablespoons vegetable oil
Mix ground coffee, brown sugar, paprika, dried oregano, pepper, mustard, red pepper flakes and salt in a small bowl.
Season steaks with salt, then coat with 5 tsp. spice rub per steak. Place on a wire rack set inside a rimmed baking sheet and chill uncovered 3–6 hours. Let steaks sit 1 hour to come to room temperature, which will help them cook quickly and more evenly.
4. Preheat oven to 400°. Heat oil in a large skillet over medium-high. Cook steaks 2 minutes or so on each side to create a nice crust. Transfer skillet to oven; cook steaks until an instant-read thermometer inserted into the thickest part registers 120°, about 5 minutes. Transfer steaks to a cutting board; let rest 10 minutes.