Gelatin Free Coffee-Crusted Steak
A boldly spiced crust made from ground coffee, smoked paprika, garlic, and warm spices like turmeric and ginger transforms a simple ribeye into something genuinely memorable. Every ingredient in this recipe is straightforwardly plant- or animal-derived with zero hidden additives ā no packets, no seasoning blends, nothing that might sneak in unwanted thickeners or animal-derived setting agents. That matters more than you'd think, since pre-made spice rubs and marinades are surprisingly common culprits for unexpected gelatin or gelatin-adjacent ingredients. Here, you're mixing the rub yourself from scratch, so you know exactly what's going on that steak. The cast iron method delivers a deeply browned, crackling crust that locks in the juices, and a quick rest on the cutting board means every slice stays tender and perfectly cooked. A final drizzle of good olive oil and a handful of fresh parsley bring it all together with a brightness that cuts through the richness of the ribeye. It's the kind of steak dinner that feels restaurant-worthy but comes together 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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