Hi, Anne Carter this side welcoming you all for a journey of unexplored joy and taste with a new recipe today. Grilling a tomahawk steak is an exciting and delicious culinary adventure.
If you’re eager to master the art of cooking this impressive cut of meat, you’re in for a treat. A tomahawk steak is essentially a bone-in ribeye with an extended bone, resembling a tomahawk axe—hence the name.
Picture the Tomahawk steak, adorned with the perfect sear courtesy of the grill’s fiery embrace. Each moment on the Tomahawk steak grill is a step towards perfection, a journey where marbling meets flames, and succulence is born.
In this article, we’ll explain the steps and tips to make your tomahawk grilling experience enjoyable and rewarding. From choosing the right steak to mastering the grill, we’ll cover it all in simple terms. Let’s dive into the world of tomahawk steak grilling and elevate your backyard barbecue game!
What is Tomahawk Steak Grill?
To begin, the tomahawk steak is just a ribeye steak but with the bone left on, giving it the unique appearance of a handle. The term “tomahawk chop” is used by some people! Think about it: it’s extremely marbled, so it’s full of taste and ideal for grilling. The parts that just melt in your tongue, the juicy ones? Indeed, the marbling is solely responsible for that.
Plus, that bone isn’t your average bone; it’s “Frenched,” meaning it’s been cleaned and dressed to seem like it belongs on a rack of lamb—only much larger. Along with being thick, these nasty boys are two inches thick! Meanwhile, did you hear? The size of the rib bone determines the thickness.
The trouble is, though: these steaks aren’t cheap. No way; they will severely damage your bank account. But believe me when I say they are well worth it! So, the tomahawk is the way to go if you’re willing to splurge on a delectable, eye-catching steak experience! If you wanna try more grilled recipes like this then you can go for Homemade Grilled Octopus, Grilled Skirt Steak, and Grilled Salmon Kebabs.
Grilled Tomahawk Steak Recipe
Equipment
- Charcoal or gas grill
- Meat thermometer
- Tongs
- Basting Brush
- Aluminum foil
Ingredients
- 1-3 pound tomahawk steak
- 2 tbsp salted butter
- 2 tbsp kosher salt
- 2 tsp black pepper
Instructions
Dry Brine:
- Take the tomahawk steak out of the fridge and place it on a cooling rack over a baking sheet.
- Season it generously on all sides with 2 tablespoons of Kosher salt.
- Let it rest for 2 hours.
Preheat Grill:
- Preheat your grill for two-zone cooking.
- Half the grill should be on high, direct heat, and the other half with no heat.
- Aim for an overall grill temperature of around 275 degrees F.
Low Temperature Grill:
- Put the seasoned tomahawk steak on the indirect, low heat side and close the lid.
- Cook until the internal temperature reaches 120 degrees F for medium rare (45 minutes to 1 hour).
- Flip the steak once around 20-25 minutes in.
High Temperature Sear:
- Move the tomahawk steak to the high, direct heat side for a sear.
- Keep the lid open and sear for 3-4 minutes per side.
- Position the bone away from direct heat to avoid scorching.
Rest with Butter:
- Transfer the steak to a cutting board.
- Top it with 2 tablespoons of salted butter and crack fresh black pepper on top.
- Let the steak rest for 10-15 minutes before slicing and serving.
Notes
Nutrition
What to serve with the Grilled Tomahawk Steak Recipe?
Storing and Managing Leftovers
Storing Steak Before Grilling:
- Keep the steak in the fridge until you’re ready to grill.
- Take it out about an hour before cooking to bring it to room temperature.
- Avoid cooking it straight from the cold fridge; this helps achieve better results.
Storing Steak After Grilling:
- Place any leftover steak in an airtight container.
- Refrigerate it, and it should stay good for up to 2 days.
- Glass containers are a preferred choice for meat storage, but feel free to use what you’re comfortable with.
What to Do with Leftovers:
- Leftovers? Unlikely, but if you do have some:
- Make a hearty salad with veggies and sliced steak.
- Create a sandwich loaded with veggies and maybe a bit of cheese for a cheesesteak vibe.
- Cut the steak into small pieces and top them on crostini with garlic, balsamic vinegar, or aioli.
