Xanthan Gum Free Coffee-Crusted Steak
A deeply savory crust built from ground coffee, smoked paprika, turmeric, and ginger transforms a simple ribeye into something genuinely special ā the kind of steak that makes people ask what your secret is. Every single ingredient in that rub is a pure, single-source spice, which means no hidden fillers, no stabilizers, and absolutely no xanthan gum to worry about. That matters more than you might think, since pre-mixed spice blends and seasoning packets are common culprits for sneaking in additives you never asked for. Here, you're building the blend yourself from scratch, so you stay in complete control. The technique is just as satisfying as the flavor: a screaming-hot cast iron skillet locks in a dark, crackling crust while keeping the interior juicy and tender. A final drizzle of good olive oil and a handful of fresh parsley pull everything together with a little brightness. It's a bold, restaurant-quality dinner that comes together with nothing but clean, whole ingredients and a hot pan.
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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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