Citrus Free Coffee-Crusted Steak
A deeply savory spice rub built from ground coffee, smoked paprika, garlic, and warm spices like turmeric and ginger gives these ribeyes a crust that is genuinely hard to stop thinking about. The whole approach is naturally free of citrus ā no marinades spiked with lemon juice, no orange zest hiding in a sauce ā just bold, earthy flavors that let the beef shine on its own terms. Patting the steaks dry and pressing the rub in firmly before a 30-minute rest is the kind of small step that pays off in a serious, crackling sear. A screaming-hot cast iron skillet does the heavy lifting, building that dark, aromatic crust in just a few minutes per side. Resting the meat before serving keeps the juices locked in, and a drizzle of good olive oil at the end adds a silky finish that ties everything together. Whether you pull them at medium-rare or let them go a little longer, these steaks are the kind of weeknight dinner that feels like a steakhouse moment without leaving the kitchen.
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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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