Coconut 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 ribeye into something genuinely special ā the kind of steak that makes people ask what your secret is. The crust that forms in a screaming-hot cast iron skillet is bold, fragrant, and almost bark-like, locking in all the juices underneath. Every ingredient in this recipe is straightforward pantry staple territory, which means there's no hunting for specialty products or worrying about hidden coconut derivatives sneaking in through a marinade or finishing oil. Avocado oil handles the high-heat sear beautifully, and a final drizzle of extra virgin olive oil adds a clean, fruity richness that ties everything together. Letting the steaks rest at room temperature before cooking and then again on the cutting board afterward makes a real difference in how evenly they cook and how juicy they stay. Finish with a scatter of fresh parsley if you want a pop of color and brightness, or skip it entirely ā this steak absolutely holds its own either way.
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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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