Steak
Remove ribeye filets from the refrigerator roughly 30 minutes before you are ready to begin cooking to bring them to room temperature. Preheat the oven to 400 degrees F.
Use a mortar and pestle or a spice grinder to grind the coffee into a finer grain. In a small bowl, combine the coffee, brown sugar, pepper, salt, paprika, and cocoa. Pat steaks dry with paper towels and rub the coffee and spice mixture all over both sides of the steaks.
Add oil to a cast iron skillet and heat over medium-high heat. Once oil begins to shimmer, add filets to the skillet and cook on one side for 1 minute, then rotate to the other side and continue cooking for another 1 minute.
Add butter to the pan, turn steaks one more time, tip the pan and gently spoon butter over the tops of the filets to baste.
Insert pan directly into the preheated oven and cook until a meat thermometer inserted into the meat registers 125 degrees, about 10-12 minutes for filets that are 1 1/2 inches thick. Thinner filets will require less time and thicker filets will require more.
Remove from the oven and set aside to rest for at least 5 minutes while you assemble the salad. The meat at this point will be rare, but it will continue to cook to between medium rare and medium as it rests and redistributes juices.
Salad
Add salt, pepper, and lemon juice to a small bowl and whisk until mixed. In a slow and steady stream, add the olive oil, whisking while you pour.
Add arugula, spinach, pomegranate seeds and pumpkin seeds to a medium sized bowl. Just before serving the steak, toss the salad with the vinaigrette, a little bit at a time. I used about 1 tablespoon of the vinaigrette for the whole salad. The leftover vinaigrette will keep in a tightly sealed jar the refrigerator for up to two weeks. Garnish with shaved pecorino cheese and freshly cracked pepper, if desired.
