Join Ballistic BBQ host Greg Mrvich as he sears up some nice Tomahawk steaks with a homemade coffee rub. Yum! Widely seen as a BBQ guru, Mrvich assures viewers that it’s not a sin to put something other than salt on a steak. Robust steaks, he says, can handle extra flavor like coffee, and the two go hand-in-hand together.
Coffee Rub Ingredients. To start, Mrvich suggests using a grinder to give your pre-ground coffee an even finer texture. Next, mix a little kosher salt and some granulated garlic, black pepper, and brown sugar into your finely ground coffee. (The sweetness of the sugar will balance the flavor of the coffee, Mrvich explains). Then, add paprika and cayenne pepper for a little heat. Finally, mix all of your ingredients thoroughly before beginning to liberally season your Tommy steaks. .
Tommy Steak Prep and Cooking. While your BBQ grill or kettle cooker (which is what Mrvich likes to use) is warming up, allow your steaks to rest. Lump charcoal on one side so you it achieves a slow burn. If you’re using an electric grill, keep one side of the grill turned off, or the two outer grills and the middle one off. When it’s time to put the steaks on the grill, put a little foil on the bones to protect them while cooking. Place the steaks on the side of the grill that isn’t on, or not over direct heat.
Wait until your steaks have reached 120 degrees Fahrenheit before pulling them off the kettle cooker, suggests Mrvich. Then, take them into the house to rest and bring the temperature up to 129 degrees Fahrenheit before direct searing them for approximately one minute per side. Before serving, cut the meat off the bone, then slice into nice pieces.
What’s next, you ask? Simple: Pure enjoyment!
Searing Tommy Steaks with Ballistic BBQ
4
servings30
minutesBallistic BBQ host Greg Mrvich shares his Seared Tomahawk Steak recipe made with a salty sweet homemade coffee rub.
Ingredients: STEAK & COWBOY COFFEE SEASONING
2 bone-in ribeye steaks (Tomahawk cut if available)
1/2 cup kosher salt
1/4 cup finely ground coffee
1/4 cup granulated garlic
2 tbsps. ground black pepper
1 tbsp. paprika
1 tsp. cayenne pepper
Directions
- Mix ingredients for seasoning blend in a sealed container. Liberally season steaks on both sides with coffee seasoning, then set steaks aside and allow to “sweat” through the spices.
- Preheat kettle cooker or grill to 250ºF, using indirect heat (as shown in video). If using a gas grill, light only one set of burners off to the side.
- Place steaks on the indirect side of the cooker and close lid. Mrvich suggests inserting a meat probe to monitor the internal temperature of the steaks as they cook. Flip steaks at about 85ºF.
- Once steaks hit 120ºF, remove them from the cooker, and loosely cover them with aluminum foil. Allow the steaks to rest while you increase the temperature of your cooker.
- When your cooker is nice and hot, sear the steaks over DIRECT heat for about one minute on each side.
- Once seared, remove steaks from the cooker, and let them rest for about 10 minutes before slicing.
