Citric Acid Free Coffee-Crusted Steak
A bold, smoky crust made from ground coffee and warm spices turns a simple ribeye into something genuinely impressive. The rub layers smoked paprika, garlic powder, black pepper, turmeric, and ginger ā every ingredient straightforward and free from the hidden citric acid that sneaks into so many commercial spice blends and marinades. That's the real win here: you're building deep, complex flavor entirely from scratch, so there's no guesswork about what's actually on your plate. Pressing the rub onto a thoroughly dried steak and letting it rest before cooking means the crust adheres beautifully and sears into something dark and crackling in a screaming-hot cast iron skillet. The avocado oil handles the high heat without issue, and a final drizzle of extra virgin olive oil adds a silky richness that ties everything together. A scatter of fresh parsley brightens the whole thing just enough without introducing anything problematic. This is the kind of steak dinner that feels like a steakhouse splurge ā made entirely on your own terms.
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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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