Combine the flavors of coffee and cinnamon for a salty and savory reverse-Seared tomahawk steak.


Yield: 2-4 servings

Time: 1.5 hours

Prep: 5 minutes

  • 1 bone-in tomahawk ribeye steak
  • 1 tablespoon sea salt
  • 1 tbsp. coffee grounds
  • 1 tbsp. garlic powder
  • 1 tbsp. black pepper
  • 1 tbsp. cinnamon
  • Olive oil


  1. Use some natural lump charcoal and fatwood to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push to one side for indirect grilling
  2. Once smoker hits 225F, drizzle steak with olive oil, then season with the salt, ground coffee, garlic powder, black pepper and cinnamon. Place into smoker for indirect heat and let cook until internal temperature reaches how you like it:
    • Rare: 112-115F
    • Med-Rare: 122-125F
    • Medium: 132-135F
    • Well-Done: 142-145F
  3. When steak hits ideal temperature, remove and let rest for 10 minutes. In the meantime, build another for searing the steak
  4. Once steak has fully rested and the second fire is hot, place steak directly over fire for searing for 1 minute per side.
  5. Remove, slice and enjoy!