Kona Coffee Infused Tomahawk Steak Seasoned with Rub My Meat
February 09, 20232 min read
Have you ever been to a steak restaurant and been captivated by the sight of a Tomahawk steak? This magnificent cut of meat is a rib eye steak with a thick, tender and well-marbled texture, and a striking 5-inch bone that resembles a tomahawk handle. It not only tastes delicious but makes a beautiful presentation on a plate.
This recipe serves 2, takes minutes to prepare and under 15 minutes to cook. With a difficulty level of 4 out of 10, it's not as intimidating as it seems. Plus, it's a cost-effective option to enjoy this steak from the comfort of your own home.
2 Tomahawk steaks because you shouldn't eat alone
1 tablespoon olive oil to get the party started
At least 2 ounce of Rub My Meat seasoning, more is more.
Special tools: Meat thermometer
Pro Tip: For a classic grill-marked look, turn the steak 45 degrees halfway through cooking on each side.
Begin by drizzling olive oil over both sides of the steak until it's well coated.
Sprinkle the Rub My Meat seasoning on the top, bottom and sides of the steak.
Let the steak soak up the flavor for at least 30 minutes and grab a beer while you wait.
Preheat your grill to 600 degrees.
Once the grill is heated, place the Tomahawk steak on the grill using the handle. Cook for 5 minutes on each side.
Reduce the grill temperature to 300 degrees and insert the meat thermometer into the thickest portion of the steak. Cook until 5-10 degrees below your desired internal temperature: Rare: 125° F Medium rare: 135° F Medium: 145° F Medium well: 150° F Well: 160° F
Remove the steak from the grill and let it rest for 10 minutes. This allows the steak to finish cooking and soak up its own juices for maximum flavor.
Enjoy this flavorful and juicy Tomahawk steak at home!