Turkish Coffee–Rubbed Rib Eyes with Seared Broccoli

Get thee a good steak, rub it in coffee and spices, and you’ve got yourself a killer dinner. A Turkish coffee–inspired rub (Turkish coffee often has cardamom in it—I add cardamom and cayenne) does magical things when applied to meat and grilled, quickly transmitting a jolt of flavor while helping the steak develop an irresistible crust. And the broccoli, which picks up just enough smoke to be interesting, stands up to the meat bite for bite.

Serves 2

Active Time: 10 minutes

Total Time: 35 minutes

One 1-inch-thick rib-eye steak (about 1½ pounds)

1 small head broccoli, with a nice stem attached

2 tablespoons extra-virgin olive oil

1 tablespoon kosher salt, plus more for seasoning

1 tablespoon coarsely ground fresh black pepper, plus more for seasoning

¼ cup coarsely ground coffee beans (such as for French press coffee)

1 tablespoon ground cardamom

½ teaspoon cayenne pepper

Dukkah, for serving (optional)

Let the steak come to room temperature while you prepare the broccoli and spice rub. Using a peeler, peel the tough outer layer from the broccoli stem. Trim off the end of the stem, then cut through the broccoli to create steaks about ¼ inch thick. Brush the broccoli steaks with the olive oil, season with salt and pepper, and set aside. In a small bowl, combine the coffee, 1 tablespoon salt, 1 tablespoon pepper, the cardamom, and the cayenne. Pour the coffee mixture onto a large dinner plate or small rimmed baking sheet and shake gently to distribute all over the plate. Press the steak into the spices, applying pressure so it sticks to the steak. Lift the steak up and shake the plate to redistribute the coffee mixture evenly. Flip the steak and press the other side into the spices.

Preheat a grill, grill pan, or cast-iron skillet over medium-high heat. For a medium-rare result, grill the steak, making sure not to move it around, until the underside has developed a crust and is deeply browned and the fat is sizzling, 5 to 6 minutes per side (grill an extra minute or two for medium). Remove the steak, tent it lightly with foil, and let it rest for 5 minutes before slicing. While the steak is resting, place the broccoli on the grill and cook it until charred, 2 to 3 minutes per side. Uncover the steak, slice it against the grain, and serve with the broccoli. Serve the dukkah on the side if desired.