Coffee-rubbed ribeye with roasted shiitake mushrooms and mole sauce

As I was researching mole recipes, I came across a video from Rick Bayless (icon chef in Chicago).  He said he's had an item on his menu forever that is a wagyu ribeye with mole sauce.  This inspired me to pair the mole with my coffee-rubbed ribeye.  

 Coffee Spice rub:
4 TBSP used, dried coffee grounds (from brewed coffee, lay the grounds out on a paper towel to dry overnight)
1 TBSP cumin
1 TBSP sea salt
1 TBSP brown sugar
1 TBSP chipotle chili powder
1 TBSP paprika
1 TBSP pepper

2 ribeye steaks - season a day in advance and leave uncovered in the fridge. 

When ready to grill, grill over high heat for 3-4 minutes or until desired temp. 

Serve with warm mole underneath. 

Roasted mushrooms: 

2 packages of whole shiitake mushrooms

Wagyu beef tallow cooking spray

Hot smoked paprika

Season Salt

Pepper

Preheat oven to 400 degrees and line a sheet tray with parchment paper. Spray mushrooms with cooking spray and sprinkle generously with seasonings. Flip and repeat.  Place mushrooms in the oven for 20 minutes, flip and cook another 20 minutes. Make sure mushrooms are not touching when cooking.