4 (1-1/2-pound) bone-in rib-eye steaks, about 2 inches thick
2 tablespoons canola, avocado or vegetable oil
1/2 cup Espresso and Ancho Rub
4 tablespoons butter, divided
An hour before cooking, remove steaks from refrigerator and let sit, covered, at room temperature.
When ready to cook, brush steaks on both sides with vegetable oil, then rub each side with 1 tablespoon Espresso and Ancho Rub.
Heat a heavy-bottomed skillet, such as cast iron, over high heat. Place 2 tablespoons butter in skillet, and as soon as butter melts, add 2 steaks to pan. Cook until well seared on each side and cooked to desired doneness, about 4 to 5 minutes per side for medium-rare.
Transfer cooked steaks to cutting board, and tent with aluminum foil. Wipe out pan, return to heat and repeat process with remaining steaks and 2 tablespoons butter, letting steaks rest for at least 5 minutes before serving.