Macadamia Free Coffee-Crusted Steak
Bold, smoky, and deeply savory, this cast iron steak is the kind of dinner that makes people ask what your secret is. The rub is built from pantry staples ā ground coffee, smoked paprika, garlic powder, turmeric, ginger, and black pepper ā and every single ingredient is straightforward and nut-free by nature, so there's no need to scrutinize labels or worry about unexpected additions. The coffee creates a gorgeous, crackling crust when it hits a screaming-hot skillet, locking in the ribeye's juices while adding a subtle, earthy depth that plays beautifully against the smoky paprika. Letting the steaks rest at room temperature before cooking and again after searing is what separates a good steak from a truly great one, and this recipe walks you through both steps clearly. A final drizzle of olive oil and a handful of fresh parsley bring everything together with a little brightness and richness. Whether you're cooking for a weeknight dinner or a special occasion, this is the kind of recipe that earns a permanent spot in your rotation.
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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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