Reverse-Seared Tomahawk Pork Chops


  • 4 Bone-in Tomahawk Pork Chops
  • Olive oil
  • 1/2 cup sweet and spicy barbecue rub, homemade or pre-made
  • 1 cup regular coffee, finely ground
  • 2 tablespoons dried onion flakes
  • 2 tablespoons roasted garlic powder, granulated
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cayenne pepper
  • Kosher salt and freshly ground peppercorn, to taste


  • Trim excess fat from steaks, rinse meat in cold water, and pat dry. Brine overnight in a chilled bath of 3:1 water to beer, plus 1 cup salt and 1 cup sugar. Remove tomahawks from brine 2 hours before cooking and rest on counter until near room temperature.
  • Preheat grill using the two-zone method by turning burners to high on one side of the grill while leaving the other side off. Meanwhile, rub the pork in olive oil, season liberally with the BBQ rub, then roll the tomahawk edges in a blend of the coffee grounds, garlic, onion, and pepper. Season additionally, to taste, with kosher salt.
  • Lay the chops over coolest grill grates, bating, rotating and turning intermittently until internal temp registers 130F. Move to hottest, directly heated grill grates and char beautifully, until internal temp has achieved 140F. Remove from the grill, loosely tent with tin foil for 5-10 minutes and allow carry-over energy stored in the steaks to finish the cook - serving temperature at 145F.
  • To plate, carve tomahawks alongside the bone, removing the meat, then slice the steak in 1/2" cuts across the grain and on a bias. Plate the chops atop a bed of charred vegetables and alongside a beautiful fall salad. Garnish with fresh herbs and serve.


Two-Zone Cooking Method: Elementary technique to create one hot searing zone (direct heat) and one cooler smoking zone (indirect heat). This grill arrangement is imperative to cultivating perfectly prepared hunks of steak.
Gas: Turn the right side of the grill to high & leave the left side off. If using a with an odd number of burners, turn the far right side of the grill to high, the middle to medium-low and leave the left side off.
Charcoal: Ignite the charcoal in a chimney starter. When coals are glowing red, dump coals into a pile on one side of the grill floor. Rake a few coals the opposite side of the grill floor, creating one high-stacked hot zone and one cooler zone. For every hour of cooking, add a half-chimney of coals.