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.
Choosing a Good Tomahawk Steak
- When picking out your tomahawk steak, keep an eye on the color and the fat.
- Look for a nice, vibrant red color in the meat. While a few brown spots are okay, aim for freshness.
- If you’re at the butcher’s, chances are you’ll get a top-notch steak. But if you’re choosing your own, take a closer look.
- Take the steak out of the case to inspect it closely. Sometimes, the lighting in the meat case can make the steak look better than it actually is.
- Check for fat marbling throughout the meat. You want to see those white flecks of fat in the bright red meat�it’s what gives the steak its delicious flavor.
- Keep an eye out for a large spinalis, which is the muscle that runs across the top of the ribeye. This part tends to be extra flavorful and juicy.
- Save the lean cuts for your regular weekday dinners. When you’re splurging on a tomahawk steak, you want maximum flavor.
- Remember, meat is often graded based on fat content. Choosing a choice or prime-grade steak is a good indicator of great flavor.
Overview: How To Make Tomahawk Steak Grilled?
In crafting the perfect grilled tomahawk steak, attention to detail is key. Begin by selecting a high-quality cut with ample marbling, like a tomahawk steak, for an explosion of flavor and tenderness. Allow the steak to reach room temperature before grilling, ensuring uniform cooking. Before seasoning, pat the steak dry with paper towels to facilitate a flawless sear.
Seasoning is a critical step; generously coat the steak with a mixture of salt and freshly ground black pepper on all sides, ensuring an even distribution for a harmonious flavor profile. Preheat the grill to high heat to achieve that coveted sear, creating direct and indirect heat zones to accommodate various cooking preferences.
This meticulous approach guarantees a succulent and flavorful tomahawk steak, worthy of any culinary connoisseur’s palate. With each sizzle and crackle on the grill, anticipation builds for a dining experience that transcends the ordinary�a celebration of premium ingredients and expert technique, resulting in a steak that is both a feast for the senses and a testament to culinary excellence.
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
Grilling Methods
| Charcoal Grilling | Gas Grilling |
|---|---|
| – Requires charcoal grill. | – Requires gas grill. |
| – Light the charcoal and let it heat up. | – Preheat the gas grill to high heat. |
| – Arrange the charcoal for direct or indirect heat cooking. | – Arrange the grill for direct or indirect heat cooking. |
| – Place the steak on the grill over the hot coals. | – Place the steak on the preheated grill grates. |
| – Grill for 4-5 minutes per side for medium-rare, flipping once. | – Grill for 4-5 minutes per side for medium-rare, flipping once. |
| – Use a meat thermometer to check for doneness. | – Use a meat thermometer to check for doneness. |
| – Let the steak rest before serving. | – Let the steak rest before serving. |
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.
Frequently Asked Questions (FAQs)
Q:1 Can I use unsalted butter for the final step?
A. Yes, you can. However, salted butter adds an extra layer of flavor. Use what you prefer or have on hand.
Q:2 Can I skip resting the steak with butter?
A. Resting allows the juices to be redistributed. Adding butter enhances flavor and moisture, contributing to a more succulent steak. It’s a crucial step for optimal results.
Q:3 How do I know when the tomahawk steak is medium rare?
A. Use a meat thermometer to check the internal temperature. When it reaches 120 degrees F, it’s medium-rare.
Q:4 Why do I need to dry brine the tomahawk steak?
A. Dry brining enhances the steak’s flavor and tenderness. It allows the salt to penetrate the meat, resulting in a juicier and more seasoned final product.