Instructions

• Coarsely grind the coffee beans and peppercorns in a spice mill.
• Lightly brush the steaks on both sides with oil and season them evenly with the coffee-pepper mixture. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
• Prepare the grill for direct cooking over high heat (500° to 550°F). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
  Prepare the grill for cooking over high heat (550°F).
  Prepare the grill for direct cooking over high heat (500° to 550°F).
  Prepare the grill for direct cooking over high heat (500° to 550°F).
• Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill, season both sides with salt, and let rest for 3 to 5 minutes before serving.
  Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill, season both sides with salt, and let rest for 3 to 5 minutes before serving.
  Brush the cooking grates clean. Grill the steaks over high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill, season both sides with salt, and let rest for 3 to 5 minutes before serving.