Recipe courtesy of Lee Ann Whippen

Cherry-Smoked Coffee-Rubbed Tomahawk Steak with Garlic-Horseradish Sauce

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  • Level: Intermediate
  • Total: 3 hr 30 min (includes resting and chilling times)
  • Active: 1 hr
  • Yield: 4 to 6 servings
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Ingredients

Two 32- to 36-ounce tomahawk steaks

Olive oil, for drizzling 

Coffee Rub, recipe follows

Garlic-Horseradish Sauce, recipe follows

Lemon-Thyme Grilled Marinated Seasonal Vegetables, recipe follows, for serving

Coffee Rub:

1/4 cup ground instant coffee

1 tablespoon smoked paprika 

1 tablespoon dark brown sugar

1 teaspoon cayenne pepper 

1 teaspoon ground cumin 

1 teaspoon dried mustard 

1 teaspoon dried thyme 

Kosher salt and freshly ground black pepper 

Garlic-Horseradish Sauce:

1 1/2 cups mayonnaise

1/4 cup red wine vinegar 

1 tablespoon Creole mustard 

2 teaspoons prepared horseradish 

1 teaspoon sugar 

2 cloves garlic, minced 

Kosher salt and freshly ground black pepper 

Lemon-Thyme Grilled Marinated Seasonal Vegetables:

1 cup extra-virgin olive oil, plus more for the grill grates

1/2 cup fresh lemon juice (from about 4 lemons) 

3 tablespoons finely chopped fresh thyme 

2 tablespoons finely chopped fresh rosemary  

1/2 teaspoon sugar 

Kosher salt and freshly ground black pepper 

1 bunch asparagus (approximately 12 pieces), bottoms snapped off 

1 red onion, cut into 1/2-inch slices 

1 red bell pepper, cut into 1-inch slices  

1 yellow squash, sliced lengthwise 1/4 inch thick  

1 zucchini, sliced lengthwise 1/4 inch thick  

Directions

Special equipment:
a charcoal grill; 1 cup cherry wood chips, soaked in water for 30 minutes, then drained
  1. Prepare a charcoal grill with two zones, for direct and indirect grilling, by arranging the hot coals on one side of the grill. Preheat the grill to medium-high heat.
  2. Rub the steaks with olive oil and sprinkle generously with the Coffee Rub. Place 1 cup soaked and drained cherry wood chips directly on the coals. Place the steaks over direct heat, searing both sides, 3 to 5 minutes per side. Continue grilling, moving the steaks back and forth from direct to indirect heat as flareups occur, for 10 minutes, then turn over, grilling until the internal temperature reaches 125 degrees F, another 8 to 10 minutes. (If there continue to be flareups, place the lid on the grill.) Let rest for 10 minutes. Slice across the grain. Serve with Garlic-Horseradish Sauce and Lemon-Thyme Grilled Marinated Seasonal Vegetables. 

Coffee Rub:

  1. Combine the coffee, smoked paprika, brown sugar, cayenne pepper, cumin, dried mustard, thyme, 2 teaspoons salt and 1 teaspoon pepper in a medium bowl.

Garlic-Horseradish Sauce:

  1. Whisk together the mayonnaise, vinegar, Creole mustard, horseradish, sugar, garlic, 1 teaspoon salt and 1 tablespoon pepper in a bowl. Cover and refrigerate for 2 hours.

Lemon-Thyme Grilled Marinated Seasonal Vegetables:

  1. Prepare a charcoal grill with two zones, for direct and indirect grilling, by arranging the hot coals on one side of the grill. Preheat the grill to medium-high heat.
  2. Whisk the olive oil, lemon juice, thyme, rosemary, sugar, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. 
  3. Lightly grease the grill grates with oil. Place the asparagus, onion, bell pepper, yellow squash and zucchini on the grill over direct heat and baste with the dressing. Grill, turning occasionally, basting every 5 minutes and moving the vegetables to indirect heat as needed for flareups, 10 to 15 minutes.