|Nutrition Facts (per serving)|
|Servings: 1 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||3%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 5g||17%|
|Total Sugars 1g|
|Vitamin C 3mg||14%|
|*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.|
A tomahawk steak, or cowboy steak, is a huge (30- to 45-ounce) bone-in rib eye. It's a cut 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 meat's natural flavors.
Although it's quick and easy to make, the rub recipe requires a bit more than simply mixing a bunch of dried spices in a bowl. First, you'll want to toast and grind the coriander, cumin, and fennel seeds with cardamom pods. Those spices are then combined with a few staples from your spice cupboard. While garlic, onion, and mustard powders, paprika, parsley, sea salt, and black pepper are common in spice rubs, ground coffee is a surprising ingredient. It works rather well and perfectly marries the more common spices with the freshly toasted and ground ones.
You'll have enough rub for two large tomahawk steaks, and it keeps for up to six months when stored in an airtight container. When you're ready for that tomahawk feast, use the rub instead of other spices in a standard tomahawk steak recipe. Be generous with the seasoning and really rub it into the meat after patting it dry. Tomahawks are often best when pan-seared and then finished in the oven. Add a steak topper for a truly memorable experience. Since it is such a large steak, keep the side dishes simple and light; a salad or homemade fries should do just fine.
Spices to Toast:
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons fennel seeds
1 tablespoon cardamon pods
2 tablespoons ground coffee, or espresso
2 tablespoons sea salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon mustard powder
1 tablespoon paprika
1 tablespoon dried parsley
2 teaspoons freshly ground black pepper
Gather the ingredients.
Place the coriander seeds, cumin seeds, fennel seeds, and cardamom pods in a pan over medium heat. Toast until the seeds start to brown slightly, about 3 to 4 minutes.
Remove the spices from the heat and place them into a spice grinder (or coffee grinder). Pulverize into a powder.
Place the ground spices into a bowl and add the remaining ingredients. Mix together and use.
Store rub in an airtight container in a cool, dry place for up to six months after the initial preparation.