What this recipe highlights
✅ Steakhouse Blend roasted coffee for a rich and deep crust
✅ 100% pure maple sugar that caramelizes beautifully
✅ Cooking worthy of a high-end steakhouse
✅ Perfect for charcoal, gas, or smoker BBQs
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Ingredients (for 1 Tomahawk weighing 2 to 3 lbs)
For the steak
• 1 thick Tomahawk (ideally 2")
• 3 to 4 tbsp Steakhouse Blend – Baker Rub'n'Smoke
• 1 tbsp of olive or avocado oil
• Kosher salt (optional, according to preference)
• Cracked pepper (if you want even more crunch)
For the "maple glaze" finish
• 2 tablespoons of pure maple syrup
• 1 tsp melted butter
• 1 extra small pinch of Steakhouse Blend
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Preparation
Temper the Tomahawk
• Remove from the refrigerator 45 to 60 minutes before cooking
• Blot to remove moisture
Generous seasoning
• Lightly brush with oil
• Cover COMPLETELY with Steakhouse Blend
(The crust is created thanks to the coffee and maple syrup.)
Indirect cooking
• BBQ at 250–275°F (120–135°C)
• Place the Tomahawk on the indirect side
• Cook until it reaches:
115°F (46°C) for rare
o 120°F (49°C) for medium-bleeding
o (recommended for this type of steak)
Rest before seizure
• Let it rest for 10 minutes
Reverse Sear
• Assemble the BBQ/cast iron to its maximum
• Allow 1 minute per side
• Achieve a spectacular coffee-maple crust
Final Glaze
• Mix maple syrup + butter + a pinch of Steakhouse Blend
• Brush onto the still-warm steak
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Recommended final temperatures
Cooking Internal Temperature
Bleeding 125–128°F (51–53°C)
Medium-bleeding 130–135°F (54–57°C)
Medium 138–142°F (59–61°C)
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Service
✅ Sliced ribeye + separate rib
✅ accompanied by:
• small potatoes with butter
• grilled asparagus
• pepper sauce
• Whisky & ice (chef's option)
• Traditional hollandaise sauce with a pinch of Steakhouse Blend rub in the sauce
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BBQ Rebel Tips
-Add a handful of hickory or maple wood for a more pronounced fragrance
-Leave the rub to work for 20 minutes before cooking to hydrate the coffee
-For an even more intense crust: lightly sprinkle again before reverse searing
