1. Use a paper towel to pat the steaks dry on both side. Season with salt and pepper to taste. Heat a cast iron skillet over medium high heat. Add the avocado oil. Place the steaks in the pan, and cook until golden brown, and slightly charred, about 4-5 minutes. Turn the steaks over and continue to grill 3-5 minutes for medium-rare (an internal temperature of 135 degrees F/57 degrees C), 5-7 minutes for medium (140 degrees F/60 degrees C).

2. Transfer the steaks to a cutting board or plate, tent loosely with foil, and rest while making the sauce.

3. Return the cast iron to the heat, and add the mushrooms and onions. Cook for 5-7 minutes, until they’re starting to brown. Add the garlic and cook for another minute.

4. Add the cognac, and quickly light a match and hover it near the edge of the pan. Once the pan is ignited, it should quickly die down and extinguish on its own. Use caution when flambéing, and have a lid handy in case the flames get out of hand.

5. Add the stock, Worcestershire, Dijon, tomato paste, heavy cream and butter. Reduce the heat to medium low, and simmer for 8-10 minutes until thickened.

6. Slice the steak across the grain. Spoon some of the sauce on the bottom of the plate, and top with the steak. Garnish with chopped parsley, and dried chili flakes.

1. About 20 minutes before cooking, remove the steak from the refrigerator and let sit, covered, at room temperature.

2. Combine all the spices for the coffee rub in a small bowl. Pat the steak dry lightly with paper towel. Coat the steak evenly on both sides with the rub, making sure to get the sides as well.

3. Preheat a cast iron skillet over high heat for about 5 minutes, then reduce the heat to medium high. Add the avocado oil.

4. Place the steak in the pan, and cook until slightly charred, 4-5 minutes. Turn the steak over and continue to cook for 3-5 minutes for medium rare (an internal temperature of 135 degrees F/57 degrees C), 5-7 minutes for medium (140 degrees F/60 degrees C). Because the rub is so dark, it’s difficult to determine doneness based on looks alone - be sure to use an instant read thermometer for best results.

5. Transfer steak to a cutting board, tent loosely with foil and let rest while you make the gravy.

6. Add the butter and flour to the cast iron skillet. Cook, stirring constantly for 2-3 minutes. Add the stout, beef stock, and stir until thickened. Add the dark chocolate and season with salt and pepper to taste. Stir until the chocolate is melted. Remove from heat.

7. Slice the steak across the grain. Serve half a steak per person, with the gravy over mashed potatoes, or with fresh cut fries.