Smoked Grilled Coffee Crusted Tomahawk Steaks

February 3rd, 2016No Comments

Smoked Grilled Coffee Crusted Tomahawk Steaks
 
Prep time
Cook time
Total time
 
When the Superbowl rolls around and I want to throw a special party, I like to smoke and then grill tomahawk ribeyes. These beauties also make for a great centerpiece for a special occasion meal.

This simple recipe using my SYD beef rub and spiked with instant coffee could possibly go down as one of the best steaks you’ve eaten. They key is to smoke the ribeyes first before brushing them with rosemary scented butter. Use a high quality instant read thermometer like a Thermapen to ensure you cook it to your desired doneness. I like medium rare so I remove around 125F and let it rest 15 minutes loosely covered to let the internal temperature settle into medium rare goodness.
Author:
Recipe type: Entree
Cuisine: American
Serves: 4
Ingredients
  • 2 Wagyu tomahawk ribeye steaks
  • 2 tablespoons Slap Yo Daddy Moola Beef rub
  • 1 tablespoon black pepper
  • 1 teaspoon instant coffee powder (I used Nescafe)
  • 2 teaspoon canola oil
  • ½ stick of butter, melted
  • Springs of rosemary to use as butter brush
  • ¼ cup Slap Yo Daddy BBQ Sauce
Instructions
  1. Mix together in a bowl the SYD beef rub, black pepper, add instant coffee
  2. Let steaks come up to room temperature (about 1 hour)
  3. Brush steaks with canola oil

  4. Apply a medium coat of the SYD coffee rub

  5. Place into 275F pit on the indirect zone away from the fire. Add some wood chunks to get some smoke flavor (I used hickory chunks).

  6. Smoke the steaks until internal temperature is about 110F.

  7. Move the steaks over the direct zone to get a char. Brush on the melted butter using a few rosemary sprigs tied together as a brush. Remove when medium rare (about 125F) or the doneness you like.

  8. Rest for 15 minutes. Add the barbecue sauce to the remaining butter and reheat. Serve sliced ribeye with some butter barbecue sauce on the side


 

 

 

 

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