2 pound cowboy steak, bone in (aka bone-in rib-eye) – 2 1/2 inches thick
1/4 cup finely ground espresso
2 tablespoons dark brown sugar
1 tablespoon Kosher salt + some for original seasoning
Freshly ground black pepper for original seasoning
1 heaping tablespoon dried oregano
2 teaspoons cayenne powder
Extra Virgin Olive Oil, as needed
Preheat oven to 350°F.
Combine all ingredients and rub 3 tablespoons of mixture into both sides of the steak. Allow to rest 30 minutes at room temperature prior to cooking.
Over high heat in an oven-safe pan, add 1 tablespoon oil and heat until shimmering. Add the steak and sear until well colored, approximately 2 minutes. Flip and transfer directly to the oven. After 15 minutes, flip the steak, and continue cooking in the oven for an additional 15 minutes for medium rare. Or for those who are adventurous, balance the steak on the bone end and cook for 30 minutes.
Remove from the oven and allow to rest for at least 15 minutes on a cutting board tented with foil prior to cutting.