- 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.
- 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.
- 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.
- On a gas grill set the burners on high heat on one side and off on the opposite side.
- Place a cast iron skillet over high heat until smoking hot.
- Place the steak into the pan. Sear 3‐4 minutes per side.
- Transfer to the steak to the cool side, cover the grill and cook for 5‐7 minutes until internal temp reached 125 degrees.
- Let the steak rest for 10 minutes.
Serve with Horseradish sauce.