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Coffee Crusted Tomahawk with Charred Scallion Chimichurri

Rocco Gizzo

Servings

3 to 4

Prep Time

1 hours

Cook Time

1 hours

Calories

407

Cuisine

European

Category

Grilled & BBQ

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!

Coffee Crusted Tomahawk with Charred Scallion Chimichurri

Ingredients

  • 1 SRF Gold Tomahawk Steak

  • salt

  • neutral Oil

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  • 2 tablespoons brown sugar

  • 1 tablespoon ground espresso

  • 2 teaspoons smoked paprika

  • 2 teaspoons garlic powder

  • 2 teaspoons salt

  • 1 teaspoon onion powder

  • 1 teaspoon cayenne pepper powder

  • 1 teaspoon black pepper

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  • 1 bunch scallions, trimmed

  • ¼ cup parsley, finely chopped

  • 2 tablespoons dried oregano

  • 1 large garlic clove, grated

  • zest from 1 lemon

  • ⅓ cup red wine vinegar, plus more as needed

  • ⅓ cup olive oil, plus more as needed

  • ½ teaspoon red pepper flakes

  • salt and pepper, to taste

Directions

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    1. Take the steak out of the fridge, and let it sit out for 1 hour to reach room temp.

    2. Pat the steak dry, and generously season all sides with kosher salt.

    3. 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.

    4. While the steak is coming to room temp, mix the brown sugar coffee rub ingredients together, and generously season the steak on all sides. 

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    1. Lightly oil the scallions and season with salt and pepper. Char over high heat for 2 to 3 minutes.

    2. Finely chop the scallions and mix with parsley, oregano, lemon zest, vinegar, oil, and seasonings.

    3. Mix until combined, then taste and adjust seasoning as needed.

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    1. Preheat your grill to 250 to 275°F (indirect heat zone).

    2. 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).

    3. Remove from the grill and rest for 10 minutes while the grill heats on high heat.

    4. 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.

    5. Rest the steak for another 10 minutes, then slice it against the grain.

    6. Spoon chimichurri over the top and finish with flaky salt if desired.