With machine running, drop garlic into processor; blend until finely chopped. Add coffee, sage, thyme, oil salt and pepper; process until paste forms.

Pat meat dry with paper towels. Rub meat all over with coffee pepper paste. Cover; chill at least 3 hours. (Rub can be made 1 day ahead – keep refrigerated) Heat grill to med-high and cook steak to desired doneness.