Recipe from DASH, Inspired Kosher Recipes  for the Seasoned Palate
Contributed by Avi Pifko, grilling expert and aficionado
Coffee lends a beautiful deep flavor that brings out the boldness of the steak and perks up your meal!
prep time: 5 minutes
cook time: 8-10 minutes
4 tablespoons ground bold espresso beans
1¼ tablespoons freshly ground black pepper
1 tablespoon lemon pepper
½ teaspoon Cajun seasoning or cayenne pepper
1 tablespoon ground cumin
Olive oil, for brushing on steak
2 shell strip steaks, 1-inch thick (may also be called kosher NY strip steaks)
Prep: In a small bowl, mix dry ingredients until blended. Lightly brush steaks with olive oil and season steak liberally with dry rub.
Grill: Preheat grill to high and place steaks on the grill. Grill approximately 4 minutes per side, turning only once, for medium-rare; grill 6 minutes per side for medium doneness. Remove steaks from the grill and let rest for 5 minutes before serving.
DO AHEAD: Dry rub can be prepared ahead and stored in a tightly closed container up to 2 months.
Cook’s Note: This recipe works beautifully on a boneless fillet steak and a rib eye steak.