Grilled Tomahawk Steak :- One of the tastiest and most luscious beef cuts you’ll ever taste is grilled tomahawk steak. I’ll go over everything you need to know to grill a delicious, pink tomahawk that will impress everyone at your next special event.
Tomahawk steak is made from the cow’s ribs. It is sliced identically to the ribeye. On a tomahawk, however, the lengthy rib bone remains attached. Tomahawks are usually thicker than your average ribeye since your butcher must cut them in between each bone. As tasty as meat gets, ribeye steak is already about as good as it gets. The bone provides the steak a distinctive appearance and presentation that is unmatched, even though it won’t offer any flavor.
Grilled Tomahawk Steak
Ingredients
- 1-3 pound tomahawk steak
- 2 Tablespoons Kosher salt
RESTING SEASONING
- 2 Tablespoons salted butter cut into pads
- 2 teaspoons black pepper fresh cracked
Instructions
Take the steak out of the fridge and dry brine it. Take the steak out of the fridge and set it on a rimmed baking sheet on a level cooling rack.
Give the steak a generous seasoning of salt on all sides, then allow it to rest for two hours.
Tomahawk steak, 1 to 3 pounds, 2 tablespoons Kosher salt
Warm up. Set your grill to cook in two zones. On your grill, you should have half of it on high, direct heat and the other half off. Your grill should be about 275 degrees Fahrenheit overall.
Grill at a low temperature. Close the lid after positioning the tomahawk steak on the indirect, low heat side. Cook for 45 to 1 hour, or until the internal temperature reaches 120 degrees Fahrenheit for medium rare. Turn your steak after 20 to 25 minutes.
Elevated temperature searing. Sear the tomahawk steak for three to four minutes on each side while keeping the lid open on the high, direct heat side of your grill. To keep the steak from burning and going black, place the bone away from the source of heat. When the steak reaches the proper doneness through internal temperature, pull it.
Spread butter on the rest. Place the steak on your chopping board, sprinkle some freshly ground black pepper on top, and cover with the salted butter pads. Before slicing and serving, let the steaks rest for ten to fifteen minutes.
Two tablespoons salted butter and two tsp ground pepper
ALSO SEE
Nutrition
- Calories: 577kcal
- Carbohydrates: 1g
- Protein: 46g
- Fat: 43g
- Saturated Fat: 21g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 18g
- Trans Fat: 0.5g
- Cholesterol: 168mg
- Sodium: 7185mg
- Potassium: 639mg
- Fiber: 1g
- Sugar: 0.03g
- Vitamin A: 395IU
- Calcium: 32mg
- Iron: 4mg
TIPS
Can it be prepared in an oven?
Undoubtedly, you can cook a tomahawk steak in your oven, but there will be certain disadvantages. The main thing you’ll lose is the distinct smoky flavor that grilling your steak imparts due to the natural steam and dripping.
I understand that cooking such a thick piece of beef in your oven would be tempting, as you want to make sure it cooks completely. To be cautious, you didn’t choose a tomahawk steak, did you? Naturally, no. Don’t worry, though; I’ll show you how to employ a two-zone strategy on any grill to maximize flavor and assure food safety.
Seasoning steaks to perfection
Before placing my tomahawk steak on the grill, I prefer to season it simply with salt. An easy way to give your steak a ton of flavor is to season it with salt and let it rest before cooking. This recipe for dry brining, which keeps your steak juicy and soft, explains how to bring moisture back into your steak. You’ll want to keep it simple during cooking, but I have some terrific recommendations for adding a little something extra in the homestretch. All you really need to do to bring up the natural meaty flavor of this thick, marbled cut is a little salt.
I like to add a few butter pads to my steak after it’s done grilling so they melt while it rests. I also like to break open some fresh black pepper at this time. This should not be done prior to the resting phase. This is due to the butter’s tendency to burn quickly over high heat, giving the pepper a bitter flavor you should absolutely stay away from. Furthermore, nothing brings the flavor home quite like freshly cracked black pepper.
