1 tbsp ground espresso or instant coffee
1 tbsp onion powder
1 tbsp smoked paprika
1 tsp chili powder
1/2 tbsp brown sugar
3 lbs New York Strip steak (visible fat removed)
2 tbsp olive oil
Mix the espresso, onion powder, paprika, chili powder, and brown sugar together. Spread the mixture on both sides of the steak, pressing it into the meat.
Heat the oil in a large nonstick skillet over medium heat. Add the steak and sauté for 5 minutes, watching to make sure the spices do not burn. Flip the steak and cook for another 5 minutes or until the steak reaches your desired doneness. A meat thermometer inserted into the steak should read 125° F for rare and 145° F for medium rare.
Move the steak to a cutting board and pour the pan juices over it. Let it rest for 10 minutes, then slice. If you'd like to reserve some for another recipe, place in a tightly sealed container and refrigerate for up to 3 days.