I was skeptical when I first read about people using coffee on finer cuts of meat, like the tenderloin. As usual, I was wrong. The juice or fat (NY strip steaks can be substituted if filet is too rich for your wallet) from the meat connects with the coffee and forms a crust around the steak.
This one is best cooked indoors; the grill smoke will drown out the boldness from the coffee.
Salt both steaks well. Pour the coffee grounds in a bowl. Set the steaks in the bowl and, using your hands, pack the grounds on all sides of the meat. Set the first steak aside and repeat with the second.
Preheat the oven to 500 degrees. Set a large heavy pan on a large burner and preheat it to high. When hot, drizzle the oil in the center of the pan and coat the base well.
When the oil shimmers, add the steaks without crowding them in the pan. Cook the steaks four minutes, turn them, then cook another four, or until a good crust has formed.
Remove pan from the stovetop and add to the middle rack of the preheated oven. Cook 6-8 minutes for rare to medium rare doneness.