Tomahawk Rib SteakSteven Raichlen
“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.
Tomahawk Rib Steak
- Yield: Serves 4
- 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.