Ready to elevate your grilling game? This tomahawk steak recipe is your ticket to becoming the grill master of your dreams. Rich, juicy, and packed with flavor, it’s perfect for those special occasions or when you just want to treat yourself.
Why This Recipe Works
- The tomahawk cut, with its long bone, not only looks impressive but also adds flavor as it cooks.
- Dry brining the steak overnight ensures deep seasoning and tender meat.
- Reverse searing guarantees a perfectly cooked interior with a crispy, charred exterior.
- Resting the steak properly allows the juices to redistribute, ensuring every bite is succulent.
Ingredients
- 1 tomahawk steak (about 2.5 inches thick)
- 2 tbsp coarse sea salt
- 1 tbsp freshly ground black pepper
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 sprigs rosemary
Equipment Needed
- Grill
- Meat thermometer
- Tongs
- Cutting board
- Sharp knife
Instructions
Step 1: Dry Brine the Steak
24 hours before cooking, pat the steak dry with paper towels. Generously season all sides with sea salt and black pepper. Place on a wire rack over a baking sheet and refrigerate uncovered. This process draws out moisture, which then reabsorbs into the meat, seasoning it deeply and tenderizing it.
Step 2: Bring to Room Temperature
Remove the steak from the fridge 1 hour before grilling to allow it to come to room temperature. This ensures even cooking.
Step 3: Preheat the Grill
Set up your grill for two-zone cooking, aiming for 225°F on the indirect side. This low and slow method cooks the steak gently before the final sear.
Step 4: Cook Indirectly
Place the steak on the indirect side of the grill. Insert a meat thermometer into the thickest part, avoiding the bone. Cook until the internal temperature reaches 115°F for medium-rare, about 45 minutes.
Step 5: Sear the Steak
Move the steak to the direct heat side of the grill. Sear each side for 2-3 minutes until a crispy crust forms. During the last minute, add minced garlic and rosemary to the steak for extra flavor.
Step 6: Rest and Serve
Transfer the steak to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute. Slice against the grain and serve.
Tips and Tricks
For an even more flavorful steak, consider injecting it with a mixture of beef broth and melted butter before dry brining. Always use a meat thermometer to avoid overcooking. Letting the steak rest is non-negotiable; skipping this step means losing those precious juices. Experiment with different wood chips on your grill for subtle smoky flavors.
Recipe Variations
- Swap out the rosemary for thyme or oregano for a different herbal note.
- Add a spice rub with paprika and cayenne for a kick.
- Marinate the steak in a mixture of soy sauce, brown sugar, and garlic for an Asian twist.
- Serve with a compound butter flavored with blue cheese and chives.
Frequently Asked Questions
Can I cook a tomahawk steak in the oven?
Absolutely! Follow the same steps but use your oven set to 225°F for the indirect cooking phase, then finish under the broiler or in a cast-iron skillet for the sear.
How do I know when the steak is done?
Use a meat thermometer. For medium-rare, aim for an internal temperature of 130°F after resting. The steak will continue to cook slightly as it rests.
What’s the best way to slice a tomahawk steak?
Always slice against the grain to ensure tenderness. The grain runs lengthwise on the tomahawk, so make perpendicular cuts for the best texture.
Summary
This tomahawk steak recipe is a foolproof way to impress at your next barbecue. With its impressive presentation and unbeatable flavor, it’s sure to be a hit.