Tomahawk Steak Rub

Tomahawk Steak Rub
Tomahawk Steak Rub. Sabrina S. Baksh/Regarding BBQ, Inc.
  • 16 mins
  • Prep: 12 mins,
  • Cook: 4 mins
  • Yield: 3/4 to 1 cup (1-4 servings)
Ratings (13)

A Tomahawk Steak, also to referred to as a cowboy steak, is a very large (30-45 oz) bone-in rib eye. This cut is for the serious steak lover and this rub recipe will make the experience even better. With a hint of earthy Indian spices, this well-rounded rub will provide a nice crust while bringing out the natural flavors of the meat. Add a steak topper for a truly memorable experience.

What You'll Need

  • Spices to Toast:
  • 2 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 2 tablespoons fennel seeds
  • 1 tablespoon cardamon pods
  • Additional Ingredients:
  • 2 tablespoons coffee (or espresso, ground)
  • 2 tablespoons sea salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon mustard powder
  • 1 tablespoon paprika
  • 1 tablespoon parsley (dried)
  • 2 teaspoons black pepper

How to Make It

Place coriander seeds, cumin seeds, fennel seeds and cardamom pods in a pan over medium meat. Toast until seeds start to brown slightly (about 3-4 minutes). Remove spices from heat and place into a spice grinder (or coffee grinder) and pulverize into a powder. Place contents into a bowl and add remaining ingredients. Mix together and use. Store rub in an airtight container in a cool, dry place for up to 6 months after initial preparation.