Chili-rubbed Tomahawk Ribeye Steaks

These steaks are about Texas: big, spicy with Southwestern spices, and cooked over a live fire of post oak. Its counterintuitive, but big steaks are much easier to cook over an unfamiliar fire than thin ones. They cook slow – often the slower the better – which allows them to not only absorb the seasoned smoke of the fire but also coast internally to the perfect temperature. Serve them table side on a cutting board and allow your guests to pick the parts they want. A lucky person will get the bone.

4 prime tomahawk ribeye steaks, at least 3 inches thick

8 Tbs chipotle chilis in adobo sauce

8 tsp Dan’s House Spicy Rub (see note below)

4 tsp espresso powder (I recommend Medalglia D’oro because it is so finely ground)

salt and 16 mesh black pepper

Live Fire Mop Sauce

Dan’s House Spicy Rub2 tbsp Smoked Paprika6 tbsp Chili Powder1 tbsp Cumin1 tbsp Salt1 tbsp Sugar1 tbsp Granulated Garlic1 tbsp Ancho Chili Pepper

1 tbsp Cayenne Pepper, or to taste but it is a spicy rub1 tbsp Chipotle Pepper1/2 tbsp Black Pepper

Live Fire Mop Sauce

1/2 cup canola oil

1 stick butter

1/4 cup sorghum molasses

1 tbsp Kitchen Bouquet (just trust me)

1 sprig of fresh thyme

Melt it next to your fire

Let the steaks rest at room temperature for at least a hour. Start a fire with post oak logs so that it is almost burned to coals by the time you start cooking.

Season the steaks with a generous coating of the chipotle chilis in adobo sauce then sprinkle first the House Spicy Rub followed by the espresso powder. Right before grilling season with salt and pepper.

Grill the steaks over the open fire until the internal temperature is 125 degrees. During the last 10 min of cooking brush with the Live Fire Mop Sauce as you turn them over. Then let them rest for at least 20 min before slicing.

#steak #livefire #grilling

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Dan McCoy

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