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
- 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.
Note: 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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