Eggless Coffee-Crusted Steak
A boldly spiced coffee rub transforms a thick ribeye into something that tastes like it came off a restaurant grill, with a deeply caramelized crust and smoky, earthy depth in every bite. The rub leans on smoked paprika, garlic powder, turmeric, and ginger alongside the finely ground coffee, so the flavor is complex without being fussy. Since the whole recipe is built around a dry spice blend, avocado oil, and quality beef, there's nothing here that sneaks in hidden egg-based binders or coatings ā it's naturally free of them without any substitutions required. Getting that crust right is all about a screaming-hot cast iron skillet and the patience to let the steak sear undisturbed until it releases cleanly on its own. A final drizzle of good olive oil and a handful of fresh parsley pull everything together with a little brightness. Let the steaks rest before you slice ā that five-minute pause is what keeps all those juices right where you want them.
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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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