MSG Free Coffee-Crusted Steak
A deeply savory, boldly spiced crust on a well-marbled ribeye is one of those combinations that feels almost too good to be true ā and yet every single ingredient here is clean, whole, and completely free of added glutamates. Store-bought spice blends and steakhouse-style rubs are notorious for sneaking in flavor enhancers, so building your own rub from scratch is the smartest move you can make. Ground coffee, smoked paprika, garlic powder, black pepper, turmeric, and ginger come together into something genuinely complex ā earthy, smoky, and a little warm all at once. The cast iron method is key: a screaming-hot pan and avocado oil create that deeply browned, crackling crust that locks in all the juices before you even think about flipping. Resting the steaks for a full five minutes after cooking isn't optional ā it's what keeps every slice tender and properly juicy. A final drizzle of extra virgin olive oil and a handful of fresh parsley bring brightness that ties the whole plate together without any additives in sight. This is weeknight-meets-special-occasion cooking at its most satisfying.
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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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