This coffee rub adds a profound depth of flavor and helps tenderize the meat. For best results, use freshly ground espresso powder, as older coffee can turn bitter when heated. Apply the rub generously to a high-quality cut of steak, such as ribeye, New York strip, or flat iron. Allow the steak to rest with the rub for at least 30 minutes at room temperature, or preferably for several hours, refrigerated, to allow the flavors to meld and the coffee to begin its tenderizing work. Ensure the steak is patted very dry before applying the rub and grilling to achieve a superior crust. Grill over high heat for a beautiful sear, then move to indirect heat to finish cooking, if necessary, to prevent burning the rub.