Tomahawk Steak Rub

Tomahawk Steak Rub
Tomahawk Steak Rub. Sabrina S. Baksh/Regarding BBQ, Inc.
Ratings (17)
  • Total: 16 mins
  • Prep: 12 mins
  • Cook: 4 mins
  • Yield: 3/4 to 1 cup (1-4 servings)
Nutritional Guidelines (per serving)
36 Calories
1g Fat
6g Carbs
2g Protein
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Nutrition Facts
Servings: 3/4 to 1 cup (1-4 servings)
Amount per serving
Calories 36
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 3545mg 154%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 7%
Protein 2g
Calcium 61mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A Tomahawk Steak, also to referred to as a cowboy steak, is a very large (30 to 45-ounce) 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.

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

  2. Place coriander seeds, cumin seeds, fennel seeds, and cardamom pods in a pan over medium heat. Toast until seeds start to brown slightly - about 3 to 4 minutes.

  3. Remove spices from heat and place into a spice grinder (or coffee grinder) and pulverize into a powder.

  4. Place contents into a bowl and add remaining ingredients. Mix together and use.

  5. Store rub in an airtight container in a cool, dry place for up to 6 months after initial preparation.