Nutmeg Free Coffee-Crusted Steak
Bold, smoky, and deeply savory, this cast iron steak delivers a crust that crackles with roasted coffee, smoked paprika, and warm spices like turmeric and ginger. The rub is built entirely from pantry staples, and every single one of them is easy to verify ā no blended spice mixes, no mystery seasonings, no hidden warm spices that can sneak into pre-made steak seasonings. That matters more than people realize, because nutmeg has a way of showing up in spice blends and steakhouse-style rubs where you'd least expect it. Here, you mix the rub yourself from scratch, so you know exactly what's going on that meat. The technique is just as satisfying as the flavor: a screaming-hot cast iron skillet, a proper sear, and a few minutes of rest produce a steak with a deeply caramelized exterior and a juicy, tender center. A final drizzle of good olive oil and a handful of fresh parsley pull everything together without complicating the plate. This is the kind of weeknight dinner that feels like a serious occasion.
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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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