Rich, smoky coffee makes a fantastic addition to a dry rub you can use on steaks, roast beef or even chicken or pork. If you like, double or triple the rub recipe and keep the stash in a well sealed container or jar for up to 6 months.
Take your steaks out of the refrigerator for 30 minutes before you plan to cook it, to take the chill off. Combine all the rub ingredients and rub it all over both sides of the steaks; let them sit for at least 15 minutes.
Heat your grill, a cast iron skillet or grill pan over medium-high heat until it’s hot but not smoking. Put the steak onto the grill or into the pan and cook for 4-5 minutes per side (2-3 minutes for bison steaks) for medium-rare. Let them rest, tented with foil so that they don't cool down, for 10 minutes before slicing.