Pork Free Coffee-Crusted Steak
Rich, boldly seasoned ribeye is one of those meals that feels like a special occasion even on a Tuesday night. The rub here is the real star ā finely ground coffee, smoked paprika, garlic, and a touch of turmeric and ginger come together into something deeply savory with just a hint of warmth and earthiness. Pressed firmly onto the steaks and given time to settle before hitting the pan, it forms a gorgeous, crackling crust that locks in all the juices underneath. A screaming-hot cast iron skillet does the heavy lifting, giving you that steakhouse-quality sear without needing a grill or any special equipment. Every ingredient in this recipe is naturally free from pork and pork-derived products, so there's no label-reading or substitution stress ā just straightforward, confident cooking. A final drizzle of good olive oil and a handful of fresh parsley bring a little brightness to balance all that bold, smoky depth. Rest the steaks for five minutes before cutting and you'll be rewarded with something truly restaurant-worthy on your own plate.
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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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