Tomahawk Steak Rub Recipes
CHERRY-SMOKED COFFEE-RUBBED TOMAHAWK STEAK WITH GARLIC-HORSERADISH SAUCE
Provided by Food Network
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 31
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.
STEAK DRY RUB
This dry rub is perfect for grilled steaks and will add amazing flavor to any cut of meat. Extra rub can be stored at room temperature for later use.
Provided by richlids
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 49 calories, Carbohydrate 10.7 g, Fat 0.9 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 2886.5 mg, Sugar 4.1 g
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- Let steak stand at room temperature 30 minutes to an hour before cooking. Preheat grill to medium-high (400°F to 450°F). Sprinkle steak evenly on both sides with salt and pepper. Lightly coat grill grates with oil or grilling spray.
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- In a medium sized mortar add peppercorns and coriander seeds. Crush with pestle to a medium sized grind. Empty seeds into a small bowl and clean out the mortar and pestle with a paper towel.
- Add garlic and salt to mortar and crush into a fine paste. Place into bowl with the ground pepper and coriander. Slowly drizzle in half of the oil. Mixture should be a loose paste but not runny. If it is still too thick, add a little more. Stir in the rosemary and thyme. Let mixture sit for a few minutes, and stir once again before applying generously to both sides of the steak. Cook as directed.
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