Combine all ingredients in a large plastic bag and place the NY strips into the bag. Let sit in the fridge for two hours.
After two hours of marinade, remove the steaks from the fridge, take out of the bag and pat dry. Combine dry rub ingredients (equal parts salt, pepper, garlic), then add the ground coffee. Season the steaks with the dry rub as you prepare the grill.
Set your grill for indirect or two zone cooking using lump charcoal. Typically this will take 20 – 30 minutes with a charcoal chimney starter.
Place your steaks over the direct heat for three minutes or until you see a nice crust and cover grill. Then flip for another three minutes over direct heat and cover again.
Then move steaks to indirect heat and cover for around 6 - 8 minutes or until your desired internal temperature. We like to pull rare (125 degrees Fahrenheit) using and instant read thermometer.
Let the meat rest for 10 minutes before cutting to let the juices redistribute and then cut and serve. This is great with french fries.