Game Day Gourmet: Foglifter Coffee Dusted Tomahawk Steaks for Superbowl Sunday
What’s the Meatery you ask? Just one of the best butcher spots on the Monterey Peninsula. Todd and Ada Fisher source the best cuts of meat and we’re here for all of it, but we’re especially here for these signature Tomahawks, which are dry-aged on property and custom-cut for their loving customers.
Ok now back to the recipe:
Ingredients:
1 2-3 pound Tomahawk Ribeye Steak (we like both the Santa Carota and Brandt farms selections from the Meatery, but any great dry-aged prime steak will do)
3 tablespoons Course Ground Carmel Valley Coffee Roasting Company Foglifter®
1 tablespoon Garlic Salt (We like Jacobsen)
¼ cup Course Ground Tellicherry Black Pepper (we like this organic one from Reluctant)
1 teaspoon Garlic powder (We like Spicewalla for all around spices)
1 teaspoon Ground Cayenne Pepper
1 tablespoon Organic Avocado Oil
Directions:
1. Start by patting down your steak(s) with a cloth or paper towel.
2. One hour before grill time, apply avocado oil to the steak. Keep this to a thin coating as extra will cause the rub to fall off. Let rest at room temperature or return to the refrigerator. We let our rest.
3. For the Rub, combine all dry ingredients and whisk together. Place rub onto a sheet pan and make sure the rub is evenly distributed.
4. Firmly press steaks into the rub. Repeat on all sides. Leave steaks resting in the rub while you prepare the grill.
5. It’s important to get an extremely hot fire to get the proper Maillard reaction and crust on the steaks. On this ocassion, we used local Monterey County felled Oak and Alderwood in a Big Green Egg. You can use any grill or fuel of your liking.
6. Once the fire is ripping hot and you have a decent base of coals, shift the coals to one side.
7. Ideally using a fire glove or oven mitt, place the tomahawk on the hot side of the grill. Allow proper crust to form. (approximately 2-3 minutes depending on temperature). Flip to other side and allow to sear for another 2-3 minutes.
8. Move the steak to opposite side of the grill. Close the top and choke the oxygen, killing the flames.
9. Allow to smoke for 4-5 minutes.
10. Open the Grill and check the temperature. Use a meat thermometer (we like this one from Thermoworks) to check the steak. We recommend removing it from the grill when the temp is registering around 117 degrees. Close the cover of the grill and continue to cook until you reach 117. You will need to allow the steak to sit for at least 15 minutes. The internal temperature will slowly rise to a perfect medium rare of 125. You can always put the steak back on the grill if you prefer it a little more done.
11. While the steak is resting, finish whatever sides you enjoy. We like these fire-roasted mushrooms, garlic, and onions, or some decadent roasted baby yukon potatoes. For these we just drizzled a little high smoke point avocado oil, garlic salt, and pepper. Then placed right on the grill in a Lodge cast iron. Let them cook with the lid closed for about 5-10 minutes depending on your preference. Then finish by dropping a little butter in the pan once back in the kitchen.
12. Slice off the bone and cut the steak against the grain. We like to doll up the presentation with a bed of rosemary and lavender from the garden.
Let us know what you think!
