Pecan 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 ribeye into something genuinely restaurant-worthy. The cast iron skillet does the heavy lifting here ā screaming hot and lightly coated with avocado oil, it locks in a deeply browned, aromatic crust that's hard to beat. Letting the steaks rest at room temperature before cooking and then again after searing makes a real difference in tenderness and juiciness. A final drizzle of good olive oil and a scatter of fresh parsley keeps the finish clean and bright without competing with all that savory depth. Every ingredient in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or worry about cross-contact from nut-based seasonings or finishing oils that sometimes sneak into steakhouse-style rubs. This is the kind of weeknight dinner that feels like a special occasion, and it comes together with a short ingredient list and one solid pan.
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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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