Coffee Spice-Rubbed Ribeye with Smoky Tomato/Red Chile - Fiery Foods & Barbecue Central

Ingredients

• 1/4 cup ancho chile powder
• 1/4 cup finely ground espresso-roast coffee beans
• 2 tablespoons sweet paprika
• 2 tablespoons dark brown sugar
• 1 tablespoon dry mustard
• 1 tablespoon salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon dried oregano
• 1 tablespoon ground coriander
• 2 teaspoons ground ginger
• 2 teaspoons chile de arbol powder
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 2 teaspoons chipotle puree
• 3 ripe large tomatoes, diced
• 1 small red onion, halved and thinly sliced
• 1 serrano chile, seeded and finely chopped
• 1/4 cup chopped fresh cilantro leaves
• 2 teaspoons honey
• Salt and freshly ground black pepper
• 2 (24-ounce) bone-in or (20-ounce) boneless ribeye steaks, cut 2 inches thick
• Salt and coarsely ground black pepper
• Course Sauce / Marinade / Rub