2 boneless rib eye or New York strip buffalo steaks
Canola oil or olive oil
Salt and coarsely ground black pepper
Combine all spices in a bowl.
Preheat oven to 425 degrees.
Preheat a heavy, oven-safe pan over high heat.
Brush each side of the steak with oil and then season each side liberal with salt and pepper.
Rub 2 teaspoons of the coffee rub onto one side of each steak.
Cook the steak, rub side down, for 2 minutes.
Flip the steak and cook for 2 additional minutes and then transfer to the pan in the oven and cook to medium-rare, approximately 7 minutes (use a meat thermometer to check temperature and remove steak when it reaches 5 degrees shy of desired temperature as the steak will continue cooking after it's removed from heat).
Immediately remove the steak from the pan and let it rest on cutting board or on a wire rack placed over a plate for 8-10 minutes.