Tomahawk Chop With Salsa Verde

Megan Mitchell uses a unique cut of steak as a centerpiece for an amazing Colorado-inspired meal.


  • 1 tomahawk chop
  • 1 teaspoon of kosher salt
  • 1 teaspoon of brown sugar
  • 1/2 teaspoon of cayenne pepper
  • 1 teaspoon of onion powder
  • 1 teaspoon of smoked paprika


  1. Mix all ingredients, except for the chop, in a small bowl. Using your hands rub the meat with the rub.
  2. Place chop on grill and don't touch.
  3. Let the chop caramelize and get a nice crust, about 5 minutes. Flip and continue cooking for another 3 to 4 minutes for medium rare.
  4. Remove off of grill and let rest for 10 minutes before cutting.