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A sprig of rosemary brushing a grilled tomahawk steak on a grill grate.

Coffee Crusted Tomahawk Steaks Recipe

Harry Soo
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With a rich coffee flavor, these massive tomahawk ribeye steaks are cooked on the cool side of the grill, then finished on the hot side.
Preparation 10 minutes
Cook 35 minutes
Ready in 45 minutes
Servings 4
CourseMain Dish
InfluenceGlobal
DifficultySeasoned
MethodGrill
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Ingredients

Coffee Rub

  • 2 tablespoons Slap Yo' Daddy Moola Beef Rub
  • 1 tablespoon ground black pepper
  • 1 tablespoon instant coffee powder

Tomahawk Steak

  • 2 Wagyu tomahawk ribeye steaks
  • 2 teaspoons canola oil
  • 4 tablespoons unsalted butter, melted
  • 6 sprigs rosemary, to use as a butter brush
  • 1/4 cup Slap Yo' Daddy BBQ Sauce

Equipment

  • smoker
  • 2 chunks hickory wood

Directions

Coffee Rub

  • In a bowl mix together the Slap Yo’ Daddy beef rub, black pepper, and instant coffee.

Tomahawk Steaks

  • Let the tomahawk steaks come to room temperature for about 1 hour.
  • Preheat a grill to 275 degrees F (135 degrees C) with a cold zone (indirect heat) and a hot zone (direct heat).
  • Brush the steaks with canola oil then apply a medium coat of the coffee rub.
  • Place the rubbed tomahawk steaks onto the preheated grill in the cold zone (indirect heat). Add two hickory wood chunks to create a smoke flavor.
  • Smoke the tomahawk steaks until the internal temperature is about 110 degrees F (44 degrees C).
  • Move the steaks over the hot zone (direct heat) to get a char.
  • Brush on the melted butter using a few rosemary sprigs tied together as a brush. Remove when medium-rare, about 125 degrees F (51 degrees C) or the doneness you like.
  • Rest for 15 minutes.
  • Add the barbecue sauce to the remaining butter and reheat.
  • Serve the ribeye steak sliced with some butter barbecue sauce on the side.