Combine the coffee, monk fruit, paprika, onion powder, salt, and garlic powder in a small bowl. Sprinkle all over the steaks, pressing to ensure they are well covered.

Preheat the oven to 200ºF. Place steaks on a wire rack set into a rimmed baking sheet. Bake until the internal temperature of the steak is 115ºF, about 20-45 minutes for medium-rare. This will vary depending on the thickness of your steak (thicker steaks will take longer) and oven conditions so check its internal temperature.

While steak cooks, stir together the aioli ingredients in a small bowl. Set aside.

Heat a cast iron pan over high heat as the steak is coming out of the oven. When hot, add the avocado oil. Add the steak to the hot oil (it should sizzle immediately). Cook until steak is golden brown, about 45 seconds to 1 minute. Flip and cook the other side the same way.

Remove the steaks and serve with the aioli. No need to rest a reverse seared steak.