Wheat Free Coffee-Crusted Steak

Total time55 min

Prep time10 min

Cook time15 min

5.0

(29)

A deeply savory crust built from ground coffee, smoked paprika, and warm spices like turmeric and ginger transforms a simple ribeye into something genuinely special. Every ingredient in the rub is naturally free from wheat, so there's no need to swap anything out or second-guess a label — it's just bold, clean flavor from start to finish. The cast iron sear is where the magic happens: a screaming-hot pan locks in the juices and builds that dark, crackling crust that makes each bite so satisfying. Resting the steaks at room temperature before cooking and letting them sit after the sear are the two small steps that make a noticeable difference in tenderness. A final drizzle of good olive oil and a handful of fresh parsley keep things bright without complicating what is already a near-perfect plate. This is the kind of recipe that feels like a steakhouse splurge but comes together entirely in your own kitchen.

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Ingredients

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
½ tsp ground turmeric
½ tsp ground ginger
1 tsp kosher salt

For serving

1–2 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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