Tomahawk Steak Rub

A tomahawk steak, or cowboy steak, is a huge (30- to 45-ounce) bone-in rib eye. It's a cut for the serious steak lover, and this rub recipe will make the experience even better. With a hint of earthy Indian spices, this well-rounded rub will provide a nice crust, while bringing out the meat's natural flavors.

Although it's quick and easy to make, the rub recipe requires a bit more than simply mixing a bunch of dried spices in a bowl. First, you'll want to toast and grind the coriander, cumin, and fennel seeds with cardamom pods. Those spices are then combined with a few staples from your spice cupboard. While garlic, onion, and mustard powders, paprika, parsley, sea salt, and black pepper are common in spice rubs, ground coffee is a surprising ingredient. It works rather well and perfectly marries the more common spices with the freshly toasted and ground ones.

You'll have enough rub for two large tomahawk steaks, and it keeps for up to six months when stored in an airtight container. When you're ready for that tomahawk feast, use the rub instead of other spices in a standard tomahawk steak recipe. Be generous with the seasoning and really rub it into the meat after patting it dry. Tomahawks are often best when pan-seared and then finished in the oven. Add a steak topper for a truly memorable experience. Since it is such a large steak, keep the side dishes simple and light; a salad or homemade fries should do just fine.