High Fructose Corn Syrup 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 one of them is exactly what it sounds like ā no sauces, no marinades, no processed shortcuts that sneak in unwanted sweeteners. That matters more than people realize, because so many store-bought spice blends and steak seasonings contain hidden additives that have no business being near a beautiful ribeye. Here, you control every ingredient from start to finish. The technique is just as satisfying as the flavor: a screaming-hot cast iron skillet builds that deeply browned, almost bark-like exterior while the inside stays juicy and tender. Resting the steaks before slicing and finishing with a drizzle of good olive oil and fresh parsley keeps things clean, bright, and restaurant-worthy. It's the kind of meal that feels indulgent without any of the ingredient anxiety.
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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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