Chestnut Free Coffee-Crusted Steak
A bold coffee rub and a screaming-hot cast iron skillet are all you need to turn ribeye into something genuinely restaurant-worthy. The rub layers finely ground coffee with smoked paprika, garlic powder, black pepper, turmeric, and ginger ā a combination that builds a deeply savory, slightly smoky crust with real complexity. Every ingredient in this recipe is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved. Letting the steaks rest at room temperature before they hit the pan and then resting again after cooking makes a noticeable difference in tenderness and juiciness. A final drizzle of good olive oil and a handful of fresh parsley keep the finish clean and bright without competing with that gorgeous crust. Whether you're pulling these off at medium-rare or pushing toward medium, the thermometer guidance takes the guesswork out of the whole process. This is the kind of weeknight steak that feels like a special 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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