Kona Coffee Rubbed Steak

Pour coffee beans into a grinder and grind until fine.

In a medium bowl, combine the finely ground coffee, sugar, finely grated Parmigiano Reggiano, granulated garlic, kosher salt, and freshly ground black pepper.

Whisk all the rub ingredients together until well combined.

Bring your steak to room temperature for 30 minutes before grilling.

Place the steak on a tray and drizzle generously with avocado oil. Rub the oil over all sides of the steak.

Sprinkle 1 tablespoon of the Kona rub on each side of the steak. Pat and massage the rub into the meat to adhere.

Preheat your grill to medium heat. Clean and oil the grates.

Place the steak on the hot grill. Grill for 5 minutes per inch, per side for a medium-rare bone-in steak.

Halfway through cooking on the first side, rotate the steak 90 degrees to create diamond grill marks.

Flip the steak and repeat the grilling process on the other side.

Remove the steak from the grill and let it rest on a cutting board for 8 minutes.

Slice the steak against the grain. Serve with horseradish cream and a sprinkle of flaky sea salt.