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brandine.honey
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Combine the coffee beans, cocoa powder, brown sugar, paprika, chili powder, garlic powder, salt, and pepper in a small bowl.
Coat each steak with olive oil. Rub the spice mixture generously onto both sides of the ribeyes. Be sure to press the rub into the meat as you work it around.
Place rubbed steaks on a plate; cover and let rest at room temperature for 30 minutes.
Preheat the grill to about 425 degrees Fahrenheit.
Place steaks directly over the flames, allowing them to sear for 2 to 3 minutes on each side (you should see grill marks form). Then, move them away from the flames. Close the lid and allow to cook for another 10 to 15 minutes, or until a meat thermometer reads 120 to 125-degrees.
Remove steaks from the grill and allow to rest for 5 minutes before serving.