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Flavorful Coffee-Rubbed Tomahawk Steak Recipe Perfect for Reverse Sear Fans

coffee-rubbed tomahawk steak - featured image
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A bold and balanced coffee-rubbed tomahawk steak cooked using the reverse sear method for a juicy interior and crispy crust. Perfect for steak lovers seeking rich flavors and a relaxed cooking experience.

Ingredients

Scale
  • 2 to 2.5 pounds tomahawk steak (bone-in ribeye with long rib bone)
  • 2 tablespoons ground coffee (medium roast, finely ground but not espresso-fine)
  • 1 tablespoon packed brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon freshly cracked ground black pepper
  • 2 teaspoons kosher salt
  • 1 tablespoon olive oil (extra virgin preferred)
  • Optional: pinch of cayenne pepper for heat

Instructions

  1. Pat the tomahawk steak dry with paper towels.
  2. Combine ground coffee, brown sugar, paprika, garlic powder, onion powder, black pepper, and salt in a small bowl.
  3. Rub the spice blend generously over the entire steak, pressing it into the meat.
  4. Wrap the rubbed steak loosely in plastic wrap and refrigerate for at least 1 hour or up to overnight.
  5. About 30 minutes before cooking, bring the steak to room temperature.
  6. Preheat oven to 250°F (120°C). Place the steak on a wire rack set over a baking sheet.
  7. Insert a meat thermometer probe into the thickest part of the steak, away from the bone.
  8. Slow roast the steak in the oven until internal temperature reaches 110°F (43°C) for medium-rare, about 45-60 minutes.
  9. Remove steak from oven and let rest for 10 minutes while heating a cast iron skillet over high heat until smoking hot.
  10. Add olive oil to the skillet and immediately place the steak in the pan.
  11. Sear the steak for 3-4 minutes per side, including edges, using tongs to hold the steak on its edges to sear the fat cap, until a deep mahogany crust forms.
  12. Check internal temperature again; it should reach 125°F to 130°F (52°C to 54°C) for medium-rare. Adjust sear time if needed.
  13. Transfer steak to a cutting board and tent loosely with foil. Rest for 10 minutes to redistribute juices.
  14. Slice against the grain and serve immediately.

Notes

Use a meat thermometer to ensure perfect doneness. Press the coffee rub firmly into the meat for a better crust. Rest the steak twice: after slow roasting and after searing. Avoid overcrowding the pan during searing. For gluten-free, ensure coffee and spices have no additives. Optional additions include cayenne pepper for heat or rosemary for herbal notes.

Nutrition

Keywords: coffee rub, tomahawk steak, reverse sear, steak recipe, coffee-rubbed steak, cast iron skillet, medium-rare steak, bold flavors

Find it online: https://twinkletaste.com/flavorful-coffee-rubbed-tomahawk-steak-recipe-perfect-for-reverse-sear-fans/