Coffee-Rubbed Rib Steaks

We are always looking for a way to make a good steak. We came across this recipe from Ina Garten. This is how restaurants often prepare rib steaks.

FOR THE RUB:
2 tbsp. ground expresso beans, not instant
1 1/2 tbsp. light brown sugar, lightly packed
1/2 tsp. ground chipolte chili pepper
1 tbsp. paprika
1 1/2 tsp. granulated garlic powder
1/2 tsp. whole mustard seeds
1/4 tsp. hot red pepper flakes
kosher salt
fresh ground black pepper

FOR THE STEAKS:
2 (1 1/4 pounds) boneless rib-eye steaks, 1 1/4 to 1 1/2 inches thick
canola or olive oil

To make the rub, combine the expresso, brown sugar, chili powder, paprika, garlic powder, mustard seeds, hot pepper flakes, 1 1/2 tsp. salt, 1 tsp. pepper. Set aside.
When you are ready to cook the steaks, preheat the oven to 425.
Brush the steaks lightly all over with the canola or olive oil. Season the steaks all over with salt and pepper. Rub 1 tbsp. of the coffee rub on the top of each steak and allow them to stand at room temperature for 10 minutes. (Any extra coffee rub can be stored in the freezer and used again within 2 months).
Heat a dry cast-iron skillet large enough to hold the steaks comfortably over medium-high heat for 5 minutes, or until very hot. Add the steaks, rub side down, and cook without moving for 3 minutes, until the bottoms of the steaks are a deep brown color. Flip the steaks over and cook for 2 more minutes. Transfer the pan with the steaks to the hot oven and cook 5 more minutes for medium-rare meat. An instant thermometer inserted in the midddle will only register about 110, but the steaks will continue to cook while they rest. Remove the steaks from the skillet to a plate, cover with aluminum foil, and allow them to rest for 10 minutes. Slice and serve warm.