Coffee-Infused Steak - cooking recipe

Ingredients

1 tablespoon coffee, ground
1 tablespoon paprika
1 teaspoon cayenne pepper
good pinch salt
6 tablespoons olive oil
1 bone-in rib eye steak, 1 1/2-inches thick
1 garlic clove
2 tablespoons butter
2 fresh thyme sprigs
1 pinch pepper
2 cups Brussels sprouts, halved
3 sweet potatoes, peeled and cut into chips or wedges

Preparation

Preheat oven to 390 degrees F.
Spread out Brussel sprouts onto a baking tray, do the same for the sweet potatoes. Drizzle each with 2 Tbsp of olive oil and season with salt and pepper. Roast for 15-25 minutes or until golden (you can turn or shake ever 7 minutes to get even color).
20 minutes prior to cooking bring your steak out of the fridge and cover all over with the coffee rub. Season both sides with salt and allow to come to room temperature.
Add 2 Tbsp oil to a searing hot pan (preferably cast iron) and add your steak, it will be a seriously winning sizzle. Cook steak on each side for 45 seconds, add in your butter, garlic and thyme then turn every 15 seconds for a further 3-4 minutes basting the butter over the steak.
If pan is oven proof pop in the oven, or transfer to a roasting tray, and cook for 5 minutes (Each steak is different, but for medium rare you want it to be soft but spring back once touched in the center).
Remove from the oven and allow to rest for 6-8 minutes before slicing.
Serve with your favorite sides (mine are Sweet Potato Fries and Roasted Balsamic.
Brussels Sprouts).