Start by trimming any excessive fat off your steak fillets. You can leave a little bit on for flavor, but I often choose to remove most of it. Season both sides of the fillets with the dry seasonings, including the coffee granules, and add the steak to a plastic zip top bag, baking dish, or shallow bowl.
Top with the rest of the marinade ingredients, besides the rosemary and thyme. Mix it all together to coat the steak. Marinate for at least 1 hour, but preferably overnight.
Preheat your oven to 425 degrees F. When the steak is done marinating, allow it to sit at room temperature for 30 minutes before cooking. Remove it from the liquid marinade and set it on a paper towel lined plate. To make sure the steak sears perfectly golden brown, instead of steaming and becoming chewy, pat the steak dry just before cooking.
Heat an oven safe pan, like a cast iron skillet, over medium heat. Add a drizzle of olive oil. When the oil is hot, add the steak, rosemary, and thyme. Allow the steak to cook undisturbed for about 5 minutes until it browns. Flip it and sear it for another 5 or so minutes on the other side.
When both sides are a rich brown color, place the skillet in the oven to allow the center to cook. Depending on the thickness of your steak, this may take less than 10 minutes.
Using a meat thermometer, check the internal temperature of your steak. It should be 130-135 degrees F for rare, 140 degrees F for medium rare, 155 degrees F for medium, and 165 degrees F for well done. Remove the steak from the oven when it reaches your desired temperature.
Allow the steak to rest 5 to 10 minutes off the heat before slicing it against the grain.