Mix ingredient. 1 tablespoon finely ground coffee, 1 1/2 teaspoon kosher salt, 1 teaspoon brown sugar, 1/4 teaspoon garlic powder and black pepper. My coffee was the whole bean, so I needed to grind it first. Very fine grind is best.
Pat dry the steak. Trim well. Coat the steak with a moderate coat and rub in well.
Let meat rest at room temp for 15 minutes while grill preheats on high. Clean and oil grill.
Place meat over high heat and flip every 4-5 minutes. Cook until internal temp of about 145. About 15 minutes depending on grill and thicken. Allow to rest for 10 minutes before serving.
Cooking time will vary a lot due to thickness of the steak but more due to grill variations.
This is relatively high in sodium. The rub is assumed to be 2/3 used. If you are concerned by the sodium, cut the salt in half.
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