Lupin Free Coffee-Crusted Steak
A boldly seasoned sear night just got a whole lot more exciting. The rub here layers finely ground coffee with smoked paprika, garlic powder, black pepper, turmeric, and ginger ā a combination that builds a deeply caramelized crust on each ribeye that's smoky, earthy, and genuinely hard to stop eating. Every single ingredient in this recipe is naturally free from lupin, so there's no need to scrutinize labels or worry about flour-based fillers sneaking into a spice blend. The method is straightforward: coat, rest, and sear in a screaming-hot cast iron skillet until that crust locks in and releases cleanly from the pan. Resting the steaks before slicing is a small step that makes a big difference, letting the juices redistribute so every bite stays tender and juicy. A final drizzle of extra virgin olive oil and a handful of fresh parsley bring a little brightness to balance all that richness. This is the kind of weeknight dinner that feels like a steakhouse moment without ever leaving your kitchen.
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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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