Coffee Crusted Tomahawk with Charred Scallion Chimichurri
Author
Rocco Gizzo
Servings
3 to 4
Prep Time
1 hour
Cook Time
1 hour
A 4 lb. Snake River Farms tomahawk ribeye, crusted with a brown sugar coffee rub, finished over a live flame, and topped with a charred scallion chimichurri that cuts right through the richness. Every moment of this cook felt intentional, the low and slow start, the rest, and the final sear! The most tender steak I've ever made!
Ingredients
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1 SRF Gold Tomahawk Steak
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Salt
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Neutral Oil
Brown Sugar Coffee Rub
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2 tablespoons brown sugar
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1 tablespoon ground espresso
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2 teaspoons smoked paprika
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2 teaspoons garlic powder
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2 teaspoons salt
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1 teaspoon onion powder
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1 teaspoon cayenne pepper powder
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1 teaspoon black pepper
Charred Scallion Chimichurri
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1 bunch scallions, trimmed
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¼ cup parsley, finely chopped
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2 tablespoons dried oregano
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1 large garlic clove, grated
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Zest from 1 lemon
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⅓ cup red wine vinegar, plus more as needed
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⅓ cup olive oil, plus more as needed
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½ teaspoon red pepper flakes
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Salt and pepper, to taste
Directions
Steak Prep
Take the steak out of the fridge, and let it sit out for 1 hour to reach room temp.
Pat the steak dry, and generously season all sides with kosher salt.
Optional - After you season the steak with salt, transfer it to a wire rack and let it rest in the fridge, uncovered, for 1 hour or up to overnight. This will allow the salt to season the inside of the steak.
While the steak is coming to room temp, mix the brown sugar coffee rub ingredients together, and generously season the steak on all sides.
Chimichurri
Lightly oil the scallions and season with salt and pepper. Char over high heat for 2 to 3 minutes.
Finely chop the scallions and mix with parsley, oregano, lemon zest, vinegar, oil, and seasonings.
Mix until combined, then taste and adjust seasoning as needed.
Cook the Steak
Preheat your grill to 250 to 275°F (indirect heat zone).
Place the tomahawk on the indirect side and close the lid. Then cook, until internal temp reaches 115 to 120°F (about 45 to 60 minutes).
Remove from the grill and rest for 10 minutes while the grill heats on high heat.
Move the steak to the high heat zone, and sear for 2 to 3 minutes per side, or until deeply caramelized and internal temp hits 125 to 130°F for medium-rare.
Rest the steak for another 10 minutes, then slice it against the grain.
Spoon chimichurri over the top and finish with flaky salt if desired.
Recipe Note
Author Bio
Rocco is a self-taught home chef known for his Italian-American style of cooking. He shares easy weeknight recipes, traditional holiday meals with a twist, and comforting dinner ideas for the everyday household on his blog cookingwithrocco.com and his Instagram @cooking_with_rocco. When he's not in the kitchen, he enjoys trying different restaurants, expanding his wine knowledge, and sharing his travel destinations with his Instagram followers.