Chris Züger’s recipe

Tomahawk steak

Tomahawk steak, Black Angus

Olive oil

Coffee rub

1 cup of cold coffee

5 tablespoons coffee beans

3 tablespoons cocoa powder

5 tablespoons paprika

2 tablespoons cayenne pepper

1 tablespoon garlic powder

1 tablespoon cumin powder

4 tablespoons cane sugar

5 tablespoons sea salt

Roast the coffee beans on the outer edge of the Feuerring, then mix and crush them in a mortar together with the powdered ingredients and salt. Think about how you want to mix your own personal coffee rub. Be creative and mix and match as you please.

Allow the steak to come to room temperature for 2 hours; make a coffee rub or use a ready mix.

Rinse the tomahawk with cold water, pat it dry using kitchen roll, then put it aside at room temperature for 1-2 hours.

Rub the tomahawk with olive oil and the coffee rub. Brown the meat on all sides, do not let the rub burn, sprinkle with «Namittagskafi» from time to time.

Place the meat on the outer edge of the Feuerring and let it cook to the desired doneness.

Cut open and drizzle with fresh coffee rub again.

 
 
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