Oats Free Coffee-Crusted Steak
A bold spice rub built from finely ground coffee, smoked paprika, garlic, and warm notes of turmeric and ginger transforms a simple ribeye into something genuinely restaurant-worthy. The cast iron skillet does the heavy lifting here, building a deeply caramelized crust that locks in all that smoky, earthy flavor. Every single ingredient in this recipe is naturally free of oats and oat derivatives ā no grains, no fillers, no hidden thickeners to second-guess. That matters more than you might think, since spice blends and pre-made rubs are common culprits for sneaking in unexpected ingredients. Making your own rub from scratch means you control exactly what goes on the meat. A final drizzle of good olive oil and a handful of fresh parsley bring brightness that balances the intensity of the crust beautifully. Rest the steaks before slicing and you'll be rewarded with juicy, perfectly cooked beef every single time.
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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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