Hazelnut Free Coffee-Crusted Steak

Bold, smoky, and deeply savory, this cast iron steak delivers a crust that crackles with roasted coffee, smoked paprika, and warm spices like turmeric and ginger. The rub comes together in minutes from pantry staples, and every single ingredient is straightforward — no specialty blends, no hidden nut-derived oils, no cross-contamination concerns from pre-mixed seasonings. For anyone navigating a hazelnut allergy, that kind of ingredient transparency is genuinely refreshing, especially with a dish that often shows up in restaurants alongside flavored butters or compound sauces you can't fully vet. Here, you control everything from the skillet to the drizzle of olive oil at the end. The technique is simple but produces serious results: a screaming-hot cast iron pan builds that deeply browned, almost bark-like exterior while the inside stays juicy and tender. Resting the steaks before slicing is the one step you don't want to skip — it makes a real difference in how the juices redistribute. Finish with a scatter of fresh parsley and a drizzle of good olive oil, and this is the kind of steak that makes a weeknight feel like a special occasion.

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