Pat the steaks dry with paper towels. Let them sit at room temperature for 20 minutes before grilling.

In a small bowl, combine the ground coffee, smoked paprika, garlic powder, onion powder, black pepper, and cayenne (if using).

Brush each steak lightly with olive oil on both sides. This helps the rub stick and prevents sticking to the grill.

Sprinkle the coffee rub evenly over all sides of the steaks. Press gently so it adheres. Let the rub sit on the steaks for 30 minutes at room temperature. This allows the coffee's natural acids to start tenderizing the surface.

While the steaks rest, preheat your grill to high heat (450-500°F). For a gas grill, close the lid for 10 minutes. For charcoal, wait until the coals are covered with white ash.

Clean and oil the grill grates. Use a paper towel dipped in oil and held with tongs—careful, the grill is hot.

Place the steaks on the hottest part of the grill. Cook for 4-5 minutes on the first side without moving them. You want a good sear.

Flip the steaks using tongs (never a fork, which pierces the meat and loses juices). Cook for another 3-5 minutes for medium-rare (internal temperature of 130-135°F). Adjust time for your preferred doneness: 140°F for medium, 150°F for medium-well.

Remove the steaks from the grill and let them rest on a cutting board for 5 minutes. This is crucial—it lets the juices redistribute. Do not skip this step.

Sprinkle with flaky sea salt just before slicing. Slice against the grain into 1/2-inch strips. Serve immediately.