Tomahawk Steak Rub Recipes

STEAK DRY RUB

Steps:

• Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.

REVERSE SEAR TOMAHAWK STEAK (IN OVEN)

Steps:

• Pat your steak portion dry, place it on a wire rack over a rimmed baking sheet and apply the combined seasoning liberally to all surfaces.
• Leave the steak uncovered and refrigerate overnight to 'dry brine' if possible, otherwise leave the steak out with seasoning for 1-2 hours to warm to room temperature.
• Preheat the oven to 225 degrees F (107 degrees C) and place the steak in the middle of the center oven rack. Cook until your steak reaches an internal temperature between 110-115 degrees F (43-46 degrees C).
• Finish the steak with one of these two methods (depending on the size of your steak and available equipment): A ) Transfer the steak to a skillet, cast iron pan, or cast iron griddle that is heated to medium-high heat with a tablespoon of cooking oil. Cook the first side until caramelized, flip the steak and cook the second side. Add butter to the pan and use a spoon to baste the cooking steak with the melted butter in the pan (melt your butter and baste with a pastry brush if you're using a flat cooking surface). ORB ) Leave the steak on the wire rack and baking sheet, then baste both sides with 2 tablespoons of melted butter. While basting, preheat your oven to 500 degrees F (260 degrees C). Return the steak to the middle rack once your oven is preheated.
• Your steak is done when the internal temperature reaches 125 degrees F (52 degrees C) for rare, 135 degrees F (57 degrees C) for medium-rare, and 145 degrees F (63 degrees C) for medium.
• Rest your steak for at least 15-20 minutes. Leave the steak on the pan or in your skillet and loosely 'tent' a square of aluminum foil over the steak while resting. When ready to serve, slice away from the bone and cut against the grain.

CHERRY-SMOKED COFFEE-RUBBED TOMAHAWK STEAK WITH GARLIC-HORSERADISH SAUCE

Steps:

• Prepare a charcoal grill with two zones, for direct and indirect grilling, by arranging the hot coals on one side of the grill. Preheat the grill to medium-high heat.
• Rub the steaks with olive oil and sprinkle generously with the Coffee Rub. Place 1 cup soaked and drained cherry wood chips directly on the coals. Place the steaks over direct heat, searing both sides, 3 to 5 minutes per side. Continue grilling, moving the steaks back and forth from direct to indirect heat as flareups occur, for 10 minutes, then turn over, grilling until the internal temperature reaches 125 degrees F, another 8 to 10 minutes. (If there continue to be flareups, place the lid on the grill.) Let rest for 10 minutes. Slice across the grain. Serve with Garlic-Horseradish Sauce and Lemon-Thyme Grilled Marinated Seasonal Vegetables.
• Combine the coffee, smoked paprika, brown sugar, cayenne pepper, cumin, dried mustard, thyme, 2 teaspoons salt and 1 teaspoon pepper in a medium bowl.
• Whisk together the mayonnaise, vinegar, Creole mustard, horseradish, sugar, garlic, 1 teaspoon salt and 1 tablespoon pepper in a bowl. Cover and refrigerate for 2 hours.
• Prepare a charcoal grill with two zones, for direct and indirect grilling, by arranging the hot coals on one side of the grill. Preheat the grill to medium-high heat.
• Whisk the olive oil, lemon juice, thyme, rosemary, sugar, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl.
• Lightly grease the grill grates with oil. Place the asparagus, onion, bell pepper, yellow squash and zucchini on the grill over direct heat and baste with the dressing. Grill, turning occasionally, basting every 5 minutes and moving the vegetables to indirect heat as needed for flareups, 10 to 15 minutes.