BHA & BHT Free Coffee-Crusted Steak
A deeply savory, boldly spiced crust made from real ground coffee and whole spices transforms a simple ribeye into something genuinely special. The rub comes together in minutes using pantry staples ā coffee, smoked paprika, garlic powder, turmeric, ginger, and black pepper ā with no pre-mixed seasoning blends or processed additives that so often sneak in preservatives like BHA and BHT. Building your own rub from scratch is the move here, and it pays off in flavor that's smoky, earthy, and just a little bit unexpected. A screaming-hot cast iron skillet does the heavy lifting, creating a deeply caramelized crust that locks in all those bold aromatics while the inside stays juicy and tender. Avocado oil handles the high heat beautifully, and a final drizzle of extra virgin olive oil adds a clean, fruity richness right before serving. Resting the steak for five minutes before cutting is a small step that makes a real difference in how the juices redistribute. Whether you pull it at medium-rare or let it go a little longer, this is the kind of weeknight steak that feels like a proper occasion.
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Learn more āIngredients
4 servings
For the steaks
- 4 ribeye steaks (about 8 oz each, 1-inch thick)
- 1 tbsp avocado oil
For the rub
- 2 tbsp finely ground coffee
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp coarsely ground black pepper
- Ā½ tsp ground turmeric
- Ā½ tsp ground ginger
- 1 tsp kosher salt
For serving
- 1ā2 tbsp extra virgin olive oil, for drizzling
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl, combine the ground coffee, smoked paprika, garlic powder, black pepper, turmeric, ginger, and kosher salt. Stir until evenly mixed.
- 2
Pat the steaks thoroughly dry with paper towels, then press the rub firmly onto all sides of each steak, coating evenly. Let the steaks rest at room temperature for 30 minutes.
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