Legume Free Coffee-Crusted Steak
A deeply savory spice rub built from ground coffee, smoked paprika, garlic powder, 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. Every ingredient in the rub is a single-origin spice or pantry staple, so there's nothing hidden to worry about for anyone avoiding legumes. The cast iron sear is where the magic happens: a screaming-hot pan locks in the crust and creates that deeply browned, almost bark-like exterior that you'd expect from a serious steakhouse. Letting the steaks rest at room temperature before cooking and again on the cutting board after means the meat stays juicy all the way through. A final drizzle of good olive oil and a scatter of fresh parsley keeps the finish bright and clean without complicating the plate. This is a bold, confident dinner that comes together with straightforward technique and zero fuss.
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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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