Java Steak

    1/2 cup medium grind Italian Roast coffee
    1/2 cup black peppercorns, freshly cracked
    1/4 cup packed dark brown sugar, plus 2 tablespoons
    1/4 cup kosher salt
    1/4 cup granulated garlic
    11/2 tablespoons cayenne pepper
    11/2 tablespoons paprika
    4 (1 1/2 to 2-inch) thick New York strip steaks
    2 tablespoons olive oil
    16 ounces stout
    2 tablespoons unsalted butter, room temperature

    Preheat oven to 425 degrees F.
    Combine coffee, peppercorns, 1/4 cup brown sugar, salt, garlic, cayenne pepper and
    paprika in a small bowl. Press firmly onto steaks. Let steaks rest, covered, for 30 minutes at
    room temperature.

    To cook, heat oil in a large saute pan until almost smoking. Add steaks and sear 2 to 3
    minutes on each side. Do not overcrowd the pan. Use 2pans if needed. Remove steaks to a
    baking dish and finish cooking in the oven until desired doneness. Remove to a cutting board
    or platter and let rest 10 minutes before slicing.

    Meanwhile, bring stout to a simmer in a small saucepan and reduce by about 1/3. Remove
    from the heat and whisk in the butter and 2 tablespoons brown sugar. After steaks have
    rested, pour any juices from the cutting board into the sauce, and serve with steaks.