SERVES 4
TOTAL TIME: 35 minutes
Bags of coleslaw mix can vary slightly in size, but a few ounces more or less won’t make a difference here. We prefer these steaks cooked to medium-rare, but if you prefer them more or less done, see our guidelines (click here). Cooking the steak over medium heat is crucial here, or else the spice rub may burn.
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2 |
tablespoons instant coffee powder |
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1 |
tablespoon chili powder |
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2 |
teaspoons paprika |
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4 |
teaspoons packed dark brown sugar |
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½ |
teaspoon garlic powder |
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Salt and pepper |
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|
½ |
cup mayonnaise |
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2 |
tablespoons cider vinegar |
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1 |
(14-ounce) bag green coleslaw mix |
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1 |
tablespoon vegetable oil |
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2 |
(1-pound) boneless rib-eye steaks, 1½ to 1¾ inches thick, trimmed |
1. Combine coffee powder, chili powder, paprika, 2 teaspoons sugar, garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. In large bowl, whisk together mayonnaise, vinegar, 2 teaspoons spice mixture, and remaining 2 teaspoons sugar; add coleslaw mix, toss to combine, and season with salt and pepper to taste.
2. Heat oil in 12-inch nonstick skillet over medium heat until just smoking. Pat steaks dry with paper towels and rub evenly with spice mixture. Lay steaks in skillet and cook until well browned on first side, 3 to 5 minutes.
3. Flip steaks and continue to cook until meat registers 120 to 125 degrees (for medium-rare), 5 to 7 minutes. Transfer steaks to carving board; tent with aluminum foil and let rest for 5 minutes. Slice steaks thinly against grain and serve with coleslaw.