Seed Oil Free Coffee-Crusted Steak
A deeply savory spice crust built around finely ground coffee transforms a ribeye into something genuinely special ā bold, smoky, and complex without a single complicated technique. The rub layers smoked paprika, garlic, black pepper, turmeric, and ginger into a coating that sears into a stunning dark crust in a screaming-hot cast iron skillet. Cooking with avocado oil and finishing with a drizzle of extra virgin olive oil keeps every drop of fat clean and intentional ā no industrial seed oils, no mystery blends, just two of the most trusted options in any whole-foods kitchen. That matters more than it sounds, because most restaurant steaks and even many store-bought marinades quietly sneak in canola or soybean oil without a second thought. Here, you control every ingredient from the first pat-dry to the final scatter of fresh parsley. The resting step is non-negotiable ā five minutes off the heat lets the juices redistribute and the internal temperature climb to exactly where you want it. The result is a restaurant-quality steak that's rich, aromatic, and completely free of the shortcuts you're trying to avoid.
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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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