Coffee Rubbed Tomahawk Cowboy Ribeye

Here is an amazing recipe for your big fireworks dinner party that will wow your guests. This is the most outstanding way to cook this Fred Flinstone sized bone-in steak. FRIGGIN AWESOME!

INGREDIENTS: 

2 tomahawk-cut bone-in ribeye steaks

Kosher salt

2 tablespoons canola oil

Coffee Rub:

½ cup dark roast whole bean coffee, finely ground

½ cup dark brown sugar

½ cup kosher salt

½ cup garlic powder

½ cup coarsely ground black pepper

COOKING MUSIC SELECTION:  BEDROCK BAND '(Meet)THE FLINSTONES'

PREPARATION:

In a mixing bowl, add coffee, brown sugar, salt, garlic powder, and pepper, and mix well to combine evenly. Cover and move to the side.

Preheat the oven to 300ºF. Remove the steaks from the refrigerator and salt them liberally with kosher salt. Place on a tray lined with paper towel and let them rest for 1 hour until they come to room temperature. Remove the paper towels. Place the steaks on a baking tray and position on the center rack of the oven.

Roast uncovered until the internal temperature (use a wire probe thermometer if you have one) reaches 125ºF, 30 to 40 minutes. Remove from the oven.  Brush only 1 side of each steak with the oil and liberally coat with the dry rub.

On a gas grill set to high heat, place the steaks on the hottest part of the grill. Without turning, watch to see that the rub is set and has formed a crust, 5 to 8 minutes. Remove from the grill and let rest for 10 minutes before serving. ENJOY!