Nitrate & Nitrite Free Coffee-Crusted Steak

A deeply savory spice rub built from ground coffee, smoked paprika, garlic, and warming spices like turmeric and ginger does something remarkable to a thick ribeye — it creates a crackling, aromatic crust that makes the whole kitchen smell incredible. For anyone navigating processed-meat concerns, this recipe is a breath of fresh air because every single ingredient is a whole, recognizable pantry staple with no cured or preserved components anywhere in sight. The rub comes together in minutes, and after a quick rest at room temperature, the steaks hit a screaming-hot cast iron skillet where avocado oil helps lock in that gorgeous, deeply browned sear. Flipping every minute toward the end gives you precise control over doneness, so whether you're pulling at medium-rare or going all the way to well-done, you're in charge of every detail. A five-minute rest off the heat lets the juices redistribute before a finishing drizzle of extra virgin olive oil and a scatter of fresh parsley bring the whole plate together. It's the kind of steak dinner that feels restaurant-worthy but comes entirely from your own kitchen, with nothing hidden in the ingredient list.

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