Steven Raichlen's Barbecue! Bible


Tomahawk Rib Steak

By Kevin Kolman

“Tomahawk” refers to a rib steak with a long rib bone. Ask your butcher to cut it for you. The peppery coffee rub brings out the meaty flavor of the beef.


  • Yield: Serves 4
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  • 4 bone-in rib steaks, each 1 to 1-1/4 inches thick
  • 1 tablespoon extra virgin olive oil (optional)

For the coffee rub

  • 1 tablespoon coarse salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon ground coffee
  • 1 tablespoon granulated garlic

Step 1: Set up your grill for direct grilling and preheat to high.

Step 2: Drizzle the oil over the steaks (if using), rubbing it into the meat.

Step 3: Mix the salt, pepper, coffee, and garlic in a small bowl to make the rub. Sprinkle the rub over the meat on both sides, rubbing it into the meat.

Step 4: Brush and oil the grill grate. Arrange the steaks on the grate running on the diagonal to the bars. Grill until browned on both sides and cooked to taste, 3 to 4 minutes per side for rare, giving each steak a quarter turn after 1 1/2 minutes to lay on a crosshatch of grill marks.

Step 5: Transfer the steaks to a platter and let rest for 2 to 3 minutes, then serve.