Deep fat fryer to 350°F. char-broiler to medium-high heat.
The Coffee Dry Rub:
MAXWELL HOUSE Instant Coffee Granules, 1 Tbsp. sea salt, cumin, 1 Tbsp. garlic powder, chili powder, 1 tsp. smoked paprika, sugar, oregano and 1/2 tsp. black pepper for the rub, mixing well. Thoroughly coat the strip steaks with the rub. Place in the refrigerator at least 1 hour or up to 12 hours.
The Smoky 57 BBQ Corn:
Olive oil in a large skillet over medium-high heat. Add the red onion and sauté until translucent, about 5 minutes. Add the corn kernels and sauté until kernels begin to caramelize, about 5-6 minutes. Add the HEINZ 57 Sauce and 1 Tbsp. smoked paprika. Bring to a simmer and remove from heat, keep hot for service.
The Crispy Onion Rings:
Cut onion rings into a 4-quart bowl and pour buttermilk over them. Allow to soak for 20 minutes or up to 1-hour. In a shallow hotel pan mix together flour, 2 tsp. sea salt, 1 tsp. garlic powder, 1/2 tsp. smoked paprika and 1/2 tsp. black pepper.
Onion rings from buttermilk and shake off excess liquid. Place onion rings into flour mixture and toss onion rings until well coated with seasoned flour.
Onion rings until golden brown and crispy, keep hot for service.
Pan release onto the char-broiler grates, place steaks onto char-broiler and cook steaks until desired doneness.
Coffee rubbed steak onto a warm plate, top with 2 oz. of smoky BBQ corn, 1 Tbsp. queso fresco cheese and 2 each crispy onion rings. Serve immediately.