Walnut Free Coffee-Crusted Steak
Bold, smoky, and deeply savory, this cast iron steak is the kind of dinner that makes everyone at the table go quiet in the best possible way. The rub is built from ground coffee, smoked paprika, garlic powder, black pepper, turmeric, and ginger ā a spice-forward blend that forms a stunning crust when it hits a screaming-hot pan. Every ingredient in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden allergens sneaking into your spice rack. The technique is straightforward: pat the ribeyes dry, press the rub in firmly, let them rest, then sear in avocado oil until the crust is deeply browned and practically begging to be cut into. A final drizzle of extra virgin olive oil and a handful of fresh parsley bring the whole plate together with a little brightness and richness. Rest the steaks for five minutes before serving 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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