Grilled Tomahawk Steak is a truly indulgent dish, perfect for any special occasion or a luxurious weekend cookout. This hefty, bone-in ribeye is seasoned simply with fresh herbs, garlic, and olive oil, then grilled to perfection, creating a beautifully charred crust on the outside while staying juicy and tender on the inside. The finishing touch? A rich garlic herb butter that melts into the steak, adding layers of flavor with each bite. Cooking a tomahawk steak may seem intimidating, but it’s easier than you might think. With a few simple steps and attention to grilling technique, you can achieve restaurant-quality results right at home. Whether you’re hosting a backyard barbecue or preparing a date-night dinner, this steak is sure to impress with its bold flavors and impressive presentation.
Full Recipe:
Ingredients:
- 1 tomahawk ribeye steak (about 2 inches thick)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Kosher salt and freshly ground black pepper to taste
- 1/4 cup unsalted butter
- Lemon wedges, for serving
Directions:
- Preheat the grill to high heat (about 500°F or 260°C). Allow the steak to come to room temperature while the grill heats up.
- Rub the tomahawk steak with olive oil, then season generously with salt, black pepper, minced garlic, rosemary, and thyme. Ensure the seasoning is evenly distributed.
- Place the steak on the hot grill and sear for 4-5 minutes on each side until a deep crust forms.
- Reduce the grill heat to medium-low (about 300°F or 150°C). Continue grilling the steak indirectly for 15-20 minutes, flipping once, until the internal temperature reaches 130°F (for medium-rare) or your desired doneness.
- While the steak is grilling, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Remove from heat and stir in chopped rosemary and thyme.
- Once the steak is done, remove it from the grill and let it rest for 10 minutes. Brush with the garlic herb butter and serve with lemon wedges.
Prep Time: 10 minutes | Cooking Time: 25-30 minutes | Total Time: 40 minutes
Kcal: 750 kcal | Servings: 2 servings
Grilled Tomahawk Steak is the ultimate indulgence for steak lovers, combining impressive visual presentation with bold, rich flavors. This dish is not only delicious but also has an air of sophistication that can elevate any meal to a special occasion. With its large size, long bone, and perfectly marbled meat, the tomahawk steak is an iconic cut that never fails to impress. In this article, we’ll dive into the background of this luxurious steak, tips for grilling it to perfection, and why it’s an excellent choice for your next outdoor cookout or dinner party.
The Tomahawk Steak: What Makes It Special?
The tomahawk steak is essentially a bone-in ribeye, but what sets it apart is the long, frenched bone left intact, which gives it its signature tomahawk axe appearance. This cut of beef comes from the rib section, which is known for being tender and flavorful due to its generous marbling of fat. The bone in the steak not only adds visual drama but also helps to retain moisture during cooking, making it a favorite among steak enthusiasts and grill masters.
Weighing anywhere from 30 to 45 ounces (or more), the tomahawk steak is typically 2 inches thick and makes for an eye-catching centerpiece when served. This cut is often seen in high-end steakhouses but has become increasingly popular for home cooks who want to recreate that steakhouse experience in their own backyard.
Why Choose a Tomahawk Steak?
There are many reasons why the tomahawk steak has gained such a following. First and foremost, it’s a steak that commands attention. Whether you’re grilling for a crowd or preparing a romantic dinner, this steak makes a bold statement with its massive size and distinctive bone. It’s the kind of dish that instantly sparks conversation and is sure to be the highlight of the meal.
Beyond its striking appearance, the tomahawk steak is prized for its flavor. The ribeye is one of the most sought-after cuts of beef because of its balance between tenderness and fat content. The marbling of fat throughout the meat melts as the steak cooks, creating a juicy, flavorful bite that is hard to beat. When cooked over an open flame, the fat renders beautifully, enhancing the steak’s natural beefy flavor with a touch of smokiness.
The Perfect Grilling Technique
One of the keys to grilling a perfect tomahawk steak is mastering the technique of both direct and indirect grilling. Since this cut is so thick, it requires a high-heat sear to form a flavorful crust, followed by a longer, slower cook to ensure the center reaches the desired level of doneness without burning the outside.
- Searing for Flavor: Start by preheating the grill to high heat (around 500°F). The high temperature is crucial for getting a good sear, which is what locks in the juices and creates that delicious caramelized exterior. Searing the steak for about 4-5 minutes on each side gives it a beautiful crust without overcooking the interior.
- Indirect Grilling for Even Cooking: After the steak has been seared, the heat needs to be reduced to a lower temperature (around 300°F) to allow the meat to cook evenly. Since the tomahawk steak is quite thick, it’s important to continue cooking it indirectly, away from the direct flame, to ensure the inside reaches the right temperature without charring the outside. This slower method allows the fat to render slowly, adding tenderness and flavor to the meat.
- Resting the Steak: Another crucial step in the process is resting the steak after it’s finished cooking. Allowing the steak to rest for about 10 minutes before slicing gives the juices time to redistribute throughout the meat. This ensures every bite is juicy and flavorful, rather than having the juices spill out when you cut into the steak too soon.
The Role of Garlic Butter and Herbs
While the tomahawk steak is incredibly flavorful on its own, adding a layer of garlic herb butter elevates the dish to another level. The combination of fresh rosemary, thyme, and garlic with melted butter complements the richness of the steak, providing a burst of aromatic flavor with each bite. As the butter melts over the hot steak, it seeps into the crevices of the meat, adding a luxurious finishing touch.
Herbs like rosemary and thyme pair particularly well with beef because they have a robust, earthy flavor that stands up to the richness of the meat. Garlic, on the other hand, adds a savory, slightly pungent note that balances out the natural sweetness of the beef fat. Together, these ingredients create a harmonious blend that enhances the overall flavor of the steak without overpowering it.
Pairing Your Tomahawk Steak with Sides and Wine
To complement the bold flavors of the tomahawk steak, consider serving it with simple, yet flavorful side dishes that allow the steak to shine. Grilled vegetables like asparagus, zucchini, or bell peppers are excellent choices, as they can be cooked alongside the steak and pick up some of the smoky flavors from the grill. Roasted potatoes or a creamy mashed potato dish also pair beautifully with steak, offering a comforting and hearty accompaniment.
For wine lovers, a full-bodied red wine is the perfect pairing for a tomahawk steak. The richness of the steak, with its marbled fat and savory garlic butter, calls for a wine that can stand up to those bold flavors. A Cabernet Sauvignon, with its tannic structure and notes of dark fruit and spice, is a classic choice. Alternatively, a Malbec or a Syrah also works well, providing depth and balance to the meal.
Tips for Success
- Choosing the Right Steak: Look for a tomahawk steak with even marbling throughout the meat. The fat distribution is key to ensuring a juicy and flavorful steak.
- Preheating the Grill: Make sure your grill is properly preheated before you start cooking. A hot grill is essential for achieving a good sear.
- Monitoring Temperature: Use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for 130°F. For medium, go up to 140°F. This will help you avoid overcooking the steak.
- Resting the Steak: Don’t skip the resting period! This step is crucial for allowing the juices to redistribute, resulting in a more tender and flavorful steak.
Conclusion
The Grilled Tomahawk Steak is more than just a meal – it’s an experience. From its impressive presentation to its mouthwatering flavor, this steak is sure to leave a lasting impression on anyone lucky enough to enjoy it. Grilling the tomahawk steak may seem like a daunting task, but with the right technique and a few key ingredients, you can achieve restaurant-quality results at home. Whether you’re hosting a backyard barbecue, celebrating a special occasion, or simply craving a luxurious steak dinner, the tomahawk steak is the perfect choice for any steak lover.
By following the tips outlined above and mastering the art of grilling this massive cut, you’ll be able to serve up a steak that not only looks stunning but also tastes incredible. The addition of garlic herb butter enhances the steak’s rich flavor, while the grilling technique ensures it’s perfectly cooked from edge to center. Paired with your favorite sides and a bold red wine, the tomahawk steak is sure to be the star of any meal.
So, next time you want to impress your guests or treat yourself to a showstopping steak, grab a tomahawk ribeye, fire up the grill, and enjoy the delicious results!