In a small bowl, stir together coffee, ancho chile powder, brown sugar, paprika, salt, cumin, chili powder, and cayenne until combined. 

Coat each steak with about 3 to 4 tsp of the spice rub. Place on a wire rack set inside a rimmed baking sheet lined with aluminum foil. Chill for 3 to 4 hours. 

Let steaks sit 1 hour at room temperature. When you are ready to cook, preheat oven to 400 degrees F. 

Heat oil in a large cast iron skillet over medium-high heat. Cook steaks for 2 minutes on each side to form a crust. 

Place skillet in the oven and cook steaks until they are 120 degrees F for medium-rare in the thickest part of the steaks. This should take about 5 minutes. 

Remove steaks from the pan and add them to a cutting board to rest for 10 minutes before slicing. 

While the steaks rest, pour 1 cup of red wine into the skillet and place it over medium heat. Use a wooden spoon to scrape up all those good browned bits on the bottom of the pan. Cook until the wine is reduced by half, about 5 minutes. 

Stir in beef stock, stir to combine, and continue to cook until reduced by half, about 8 minutes. Be sure to continue stirring as the mixture reduces. 

Taste and season with salt and pepper to taste. Serve alongside sliced steak.