Grilled Chiefs Tomahawk Steak


  • 2‐inch thick tomahawk ribeye steak (whole rib bone still attached, or get a rib roast and ask for it to be Frenched and cut into steaks)
  • 4 teaspoons kosher or pink salt

Col. Ange’s Buffalo Rub:

  • ½ cup Kosher salt
  • ½ cup dark brown sugar
  • ¼ cup smoked paprika
  • ¼ cup ground Tim Horton’s Dark Roast Coffee
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons ancho chile powder

Combine all the ingredients in a mixing bowl. Store in an airtight container for up to 4 months.

Blue Cheese Horseradish Sauce:

  • 1 cup sour cream
  • ¼ cup prepared horseradish
  • ¼ cup crumbled blue cheese
  • 1 tablespoon fresh chives (chopped)
  • Kosher salt and freshly ground black pepper (to taste)

Combine all the ingredients in a glass bowl. Stir and refrigerate for at least two hours.


  1. Season the steaks at least four hours before cooking (as early as the night before), sprinkle the meat evenly with the salt. Place them on a sheet pan with a wire rack uncovered and refrigerate. Take the steaks out an hour before grilling and coat both sides with the rub.
  2. Set the grill up for indirect high heat; half the grill with direct high heat, and the other half with no heat. On a charcoal grill light, a full chimney starter of charcoal, wait for it to be mostly covered with gray ash, then pour it in a tight pile over half the grill, two to three coals deep.
  3. On a gas grill set the burners on high heat on one side and off on the opposite side.
  4. Place a cast iron skillet over high heat until smoking hot.
  5. Place the steak into the pan. Sear 3‐4 minutes per side.
  6. Transfer to the steak to the cool side, cover the grill and cook for 5‐7 minutes until internal temp reached 125 degrees.
  7. Let the steak rest for 10 minutes.
    Serve with Horseradish sauce.