Pistachio Free Coffee-Crusted Steak
Bold, smoky, and deeply savory, this coffee-crusted ribeye is the kind of steak that makes a weeknight feel like a steakhouse occasion. The rub brings together finely ground coffee, smoked paprika, garlic powder, turmeric, and ginger into a complex crust that sears into something genuinely spectacular in a cast iron skillet. Every ingredient in this recipe is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved ā just confident, clean cooking. The high-heat sear locks in the juices while building a deeply browned crust that's equal parts crunchy and aromatic. Resting the steaks before slicing is a small step that makes a big difference, letting the temperature settle and the juices redistribute for a perfectly tender bite. A drizzle of good olive oil and a handful of fresh parsley at the end keep things bright and restaurant-worthy without overcomplicating the plate. Whether you're cooking for a crowd or just treating yourself, this is a recipe worth keeping on repeat.
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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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