Tomahawk Steak Rub

Tomahawk Steak Rub

Tomahawk Steak Rub

Tomahawk steaks are one of my favorite things to grill up, but a good rub makes a difference between a good steak and a fantastic one. Since these steaks can be relatively thick, it’s a good idea to go a little heavier on the seasoning. This recipe makes enough for one large or two standard sized tomahawk steaks.
Photo by: Thomas Maiwald from Pixabay
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Course: Rubs
Cuisine: American
Keyword: spice rub, steak rub, tomahawk steak
Prep Time: 10 minutes
Total Time: 10 minutes
Author: Sabrina Baksh and Derrick Riches


  • 1/3 cup olive oil
  • 4-6 cloves garlic minced
  • 1 tablespoon coarse salt
  • 2 teaspoons peppercorns
  • 2 teaspoons fresh rosemary finely chopped
  • 2 teaspoons fresh thyme
  • 1 teaspoon whole coriander seeds


  • In a medium sized mortar add peppercorns and coriander seeds. Crush with pestle to a medium sized grind. Empty seeds into a small bowl and clean out the mortar and pestle with a paper towel.
  • Add garlic and salt to mortar and crush into a fine paste. Place into bowl with the ground pepper and coriander. Slowly drizzle in half of the oil. Mixture should be a loose paste but not runny. If it is still too thick, add a little more. Stir in the rosemary and thyme. Let mixture sit for a few minutes, and stir once again before applying generously to both sides of the steak. Cook as directed.
  • If you are planning to marinate the steak, omit the salt from the rub, and season the steak with it right before cooking.


If you do not have coriander seeds on hand, substitute them with cumin seeds. They share a family line and therefore have a similar flavor profile. However, cumin has an earthier flavor, while coriander has hints of floral and lemon. This will change the flavor profile a little, but not enough to detract from the overall experience.

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