Cowboy Style Coffee-Butter Tomahawk Steak

Name: Cowboy Style Coffee Butter Tomahawk Steak
Prep time: 1 min
Cook time: 30 min
Total time: 31 min
Yield: 1
Cuisine: American
Ingredients: 1 Tomahawk Steak bigger the better (that’s what he said); half a block of Butter (softened); 1 tin of Wake the Dead Coffee Rub; 2 fat squirts of Smoked Garlic Rapeseed Oil; 1 pinch of Pear Smoked Salt; Mixed Salad (if you’re a wuss); 1 giant squeeze of Texas Drip BBQ sauce (if u wanna be filthy naughty)

Introducing a mouthwatering Cowboy Style Coffee Butter Tomahawk Steak, perfect for your next barbecue or dinner party. The rich flavors of the Wake the Dead Coffee Rub infuse the juicy steak, while the addition of smoked garlic rapeseed oil and pear smoked salt brings it to new heights. Finished with a decadent coffee butter, this dish is sure to impress meat lovers. Pair it with a fresh mixed salad to balance the richness and enjoy an unforgettable meal.

Cowboy Style Coffee Butter Tomahawk Steak

Tubby Tom

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

1 minute

Cook Time

30 minutes

Calories

1200

Sorry for the rubbish picture, but you gotta believe me THIS IS THE TASTIEST WAY TO COOK A STEAK OF ANY QUALITY. YOU COULD TAKE A SHIT SUPERMARKET STEAK AND MAKE IT WORLD CLASS BY FOLLOWING MY EASY STEPS.

If you've managed to get your hands on some delicious ex-dairy or wagyu steaks, you could just use a combo of our smoked garlic oils and smoked salts to keep it simple. But with any other steak you wanna amplify that beefy flavour and give it mouthwatering crust and flavour all the way thru.

This is one of my alltime favourite rubs we make, it smells incredible when we blend it and it's my go-to for one pot chillies, for steak fajitas, for so much.

Ingredients

1 Tomahawk Steak bigger the better (that’s what he said)
half a block of Butter (softened)
1 tin of Wake the Dead Coffee Rub
2 fat squirts of Smoked Garlic Rapeseed Oil
1 pinch of Pear Smoked Salt
Mixed Salad (if you’re a wuss)
1 giant squeeze of Texas Drip BBQ sauce (if u wanna be filthy naughty)

Directions

Allow the steak to come to room temperature for about 30 minutes before cooking.
Lube that biatch up with the smoked rapeseed oil and rub generously with the wake the dead seasoning.
We’re reverse-searing this bad boy, which simply means we’re going to cook it gently at first to bring the internal temp up slowly. This helps render the fat and keeps it juicy and tender.
So get your grill going, if your using gas or coal it doesn’t matter which but make sure you concentrate your heat to one side so you create two cooking zones - direct and indirect.
We’re gunna start on the in-direct side, away from the hot hot heat. Let the steak cook gently here for around 25 minutes until the internal temp reaches about 40 degs.
Pop your butter in a bbq safe pot and let it gently melt on the indirect side too before whipping in a pinch of wake the dead seasoning.
get the fire/heat raging on the direct side and transfer the steak over to get some big heat action.
to build that crust up nice we’re gunna baste the shit outta the steak with the coffee butter you made. it’ll make the flames go nuts which is good for char. i like char.
It’s then up to you to decide when you want to bring the steak off, the ultimate balance of juiciness and crispy crust. I like mine medium rare so i’ll take it to about 50 degs internal.
Once you’re happy with the done-ness, bring the steak off and let it rest (trust me it’s worth it) giving it time to re-set all the juices.
Finish by slicing and salting. Just eat it on it’s own like ur an effing cowboy or chuck a side salad on if ur a city folk.

Recipe Note

drizzle the bbq sauce on it at the end if you're filthy