In a small bowl, combine the finely ground espresso beans, brown sugar, smoked paprika, garlic powder, onion powder, sea salt, and black pepper. Mix well to create a rub.

Pat the T-bone steak dry with paper towels. Rub the olive oil over both sides of the steak. Generously apply the espresso rub, ensuring an even coating. Let the steak sit at room temperature for about 30 minutes.

Place a cast iron skillet over medium-high heat. Allow it to heat for about 5 minutes until it is very hot.

Carefully place the T-bone steak in the hot skillet. Sear for about 4-5 minutes on one side until a nice crust forms. Flip the steak and sear the other side for another 4-5 minutes, or until the internal temperature reaches your desired doneness (130°F for medium-rare).

Remove the steak from the skillet and transfer it to a cutting board. Cover it loosely with aluminum foil and let it rest for at least 10 minutes.

In the same skillet used for the steak, lower the heat to medium. Add the balsamic vinegar, chopped figs, and honey. Stir to combine and scrape up any browned bits from the bottom of the skillet. Let the mixture simmer for about 5-7 minutes until it thickens slightly.

Slice the rested T-bone steak against the grain. Drizzle the balsamic and fig reduction over the sliced steak. Garnish with fresh rosemary sprigs if desired.