Brazil Nut Free Coffee-Crusted Steak
A deeply savory spice rub built from ground coffee, smoked paprika, garlic, and warm notes of turmeric and ginger transforms a simple ribeye into something genuinely restaurant-worthy. The coffee creates a bold, crackling crust in the cast iron skillet that locks in all the juices underneath ā it's the kind of sear that makes the whole kitchen smell incredible. Every ingredient in this recipe is a straightforward pantry staple, so there's no need to scrutinize labels or worry about unexpected tree nut additions hiding in a spice blend. Resting the steaks at room temperature before cooking and letting them sit after the sear are the two small steps that make a huge difference in tenderness and juiciness. A final drizzle of good olive oil and a scatter of fresh parsley pull everything together with a clean, bright finish. Whether you're cooking for a weeknight dinner or a special occasion, this is the kind of recipe that earns serious compliments with surprisingly little effort.
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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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