Coffee Crusted Tomahawk

With a rich coffee flavor, these massive tomahawk ribeye steaks are cooked on the cool side of the grill, then finished on the hot side. Reach the perfect internal temperature on these beasts, then create a beautiful char. Serve the steaks with grilled vegetables on the side.

A tomahawk steak is a ribeye with about 5 inches of rib bone left on the end. It’s an impressive piece of meat that’s great when you want to entertain your guests. Though you might want to pick up the whole thing and eat it cave-man style, it’s best to share.

Tomahawk steaks are flavorful on their own, but have even more appeal with a rich coffee rub. Hickory wood is added to the grill for a nice smoky flavor. Rosemary sprigs are used as a natural (and tasty) brush to baste the steaks with butter while grilling.

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A raw tomahawk steak on a plate sprinkled with rub.

Apply the rub to the tomahawk steaks and let marinate before grilling.

A cooked tomahawk steak on a grill with hot coals underneath.

Start the steaks on the cool side of the grill to get the right internal temperature, then move them to the hot side for a nice sear.

A pastry brush brushing a raw tomahawk steak on a plate.

Instead of using a pastry brush, try using rosemary sprigs as a natural and fragrant brush.

A sprig of rosemary brushing a grilled tomahawk steak on a grill grate.

The natural rosemary sprig brush will infuse your steaks with even more flavor.

Coffee Crusted Tomahawk Steaks Recipe

With a rich coffee flavor, these massive tomahawk ribeye steaks are cooked on the cool side of the grill, then finished on the hot side.

Course Main Dish

Cuisine Global

Difficulty Seasoned

Method Reverse Seared

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 399kcal

Author adminsaffron

Equipment

smoker
2 chunks hickory wood

Ingredients

Coffee Rub

2 tablespoons Slap Yo' Daddy Moola Beef Rub
1 tablespoon ground black pepper
1 tablespoon instant coffee powder

Tomahawk Steak

2 Wagyu tomahawk ribeye steaks
2 teaspoons canola oil
4 tablespoons unsalted butter, melted
6 sprigs rosemary, to use as a butter brush
1/4 cup Slap Yo' Daddy BBQ Sauce

Instructions

Coffee Rub

In a bowl mix together the Slap Yo’ Daddy beef rub, black pepper, and instant coffee.

Tomahawk Steaks

Let the tomahawk steaks come to room temperature for about 1 hour.
Preheat a grill to 275 degrees F (135 degrees C) with a cold zone (indirect heat) and a hot zone (direct heat).
Brush the steaks with canola oil then apply a medium coat of the coffee rub.
Place the rubbed tomahawk steaks onto the preheated grill in the cold zone (indirect heat). Add two hickory wood chunks to create a smoke flavor.
Smoke the tomahawk steaks until the internal temperature is about 110 degrees F (44 degrees C).
Move the steaks over the hot zone (direct heat) to get a char.
Brush on the melted butter using a few rosemary sprigs tied together as a brush. Remove when medium-rare, about 125 degrees F (51 degrees C) or the doneness you like.
Rest for 15 minutes.
Add the barbecue sauce to the remaining butter and reheat.
Serve the ribeye steak sliced with some butter barbecue sauce on the side.