Mustard Rub Tomahawk Steak with Microgreen Relish
Behind the Recipe
The Cowboy Cut from Brittany Griffith
In climbing there can be a lot of down time. In those moments where I'm not climbing or focused on my partner, I'm thinking about what I want to make for dinner, and tonight, we’re going big.
I’ll always remember how my stepdad used to make us these giant steaks. It always felt so special. So this time, I marinated a big tomahawk steak with mustard and a dry rub mix, and then picked some herbs from my mom’s garden to make a microgreens relish for the top. Don’t worry if it sounds complicated. You’ll get the hang of it as you go. Just be creative. Throw things together any way that works for you. As long as it’s made with intention and love, there’s never a reason to be afraid when you’re cooking. Even if it’s a big ol’ tomahawk steak recipe.
- 1 30-45oz. tomahawk steak
- 1/2 cup stone mustard
- 1.5 tbsp. coarse kosher salt
- 2 tsp. brown sugar
- 1/4 tsp. cornstarch
- 1/4 tsp. garlic powder
- 1/4 tsp. garlic salt
- 1/4 tsp. onion powder
- 1/4 tsp. turmeric
- 1/2 tsp. paprika
- 1/2 tsp. chili powder
- 1 tsp. black pepper
- green onion
- mixed microgreens
- 2oz. olive oil
- 2oz. vinegar
- salt and pepper
- Pat your tomahawk steak dry with a clean paper towel, and take a minute to admire this beautiful hunk of meat. This is gonna be tasty!
- In a medium mixing bowl, create a dry rub by combining the following ingredients: 1.5 tbsp. coarse kosher salt, 2 tsp. brown sugar, 1/4 tsp. cornstarch, 1/4 tsp. garlic powder, 1/4 tsp. garlic salt, 1/4 tsp. onion powder, 1/4 tsp. turmeric, 1/2 tsp. paprika, 1/2 tsp. chili powder, 1 tsp. black pepper.
- Coat the tomahawk steak with 1/2 cup stone mustard, and layer dry rub over the entire steak until evenly coated.
- Cover and refrigerate overnight to allow the mustard & rub to soak into the steak.
- Remove the steak from the refrigerator 2 hours prior to cooking to allow it to come up to room temperature.
- While your steak is resting, we’ll make the microgreens relish. Finely chop the following ingredients and combine in a mixing bowl: cilantro, parsley, green onion, mint, & mixed microgreens.
- Then stir in 2 oz. olive oil, 2 oz. vinegar, and salt and pepper to taste, and set aside.
Fire up your Nexgrill. Set up one side for direct heat and one side for indirect heat by turning half the burners on, and leaving half off.
Adjust your burner knobs until your temperature gauge reads 500º.
Place your tomahawk steak directly on the grates over direct heat (the side with burners on), and sear using a 2-2-2-2 approach, which goes like this: Sear 2 minutes, flip the steak 90º. Sear 2 minutes, flip the steak over. Sear 2 minutes flip 90º. Sear 2 minutes.
After your steak has been seared, move it to indirect heat (the side of the grill with burners off), and close the grill lid.
Leave the tomahawk over indirect heat until it's reached your desired doneness. If you’re not totally sure when the time is right, try using an electronic temperature gauge. (Rare: 120-130° F, Medium Rare: 130-135° F, Medium: 140-150° F, Medium Well: 155-165° F, Well: 170+° F).
Pull that massive hunk of meat off the grill, and let rest for 10 minutes while you lick your chops.
Top with your microgreens relish, cut into servings, and dig in!