//Tomahawk Steaks and My Beef Rub

Tomahawk Steaks and My Beef Rub

I recently acquired a Traeger grill and could not be more pleased. One of my new discoveries was a reverse sere Tomahawk steak which could be the finest cut of steak I have ever eaten. While it is not as fast as my previous favorite, it is well worth the wait. In looking at how to prepare the steaks I inevitably ran across the need to use some expensive seasoning blend that I do not have in the house. After googling copycats, I decided to go on my own. Two variations came out of this experimentation. The latter, with cinnamon as an additional ingredient, has turned out to be amazing. Here is the recipe for those that want to give it a try. As a side note, the yield on this is good for two 8lb briskets or 6-8 tomahawk steaks so do not feel compelled to use it all.

AuthorStephen WalkerCategory

Yields1 Serving

 ½ cup Paprika
 ½ cup Kosher Salt
 ½ cup Black Pepper
 ¼ cup Garlic Powder
 ¼ cup Onion Powder
 ¼ cup Brown Sugar
 3 tbsp Cinnamon
 1 tsp Cayenne Pepper

1

Mix all the ingredients and you're done. Cayenne pepper can be increased based on your heat preference, but 1 teaspoon is the minimum.

Ingredients

 ½ cup Paprika
 ½ cup Kosher Salt
 ½ cup Black Pepper
 ¼ cup Garlic Powder
 ¼ cup Onion Powder
 ¼ cup Brown Sugar
 3 tbsp Cinnamon
 1 tsp Cayenne Pepper

Directions

1

Mix all the ingredients and you're done. Cayenne pepper can be increased based on your heat preference, but 1 teaspoon is the minimum.

Beef Rub
By |2018-10-14T19:04:18+00:00October 14th, 2018|Categories: Food|0 Comments

About the Author:

Public servant, coder, amateur photographer, husband, father, grill master, cook, traveler, dreamer, and optimist. The order changes depending on the situation.

Leave a Reply