Grilled Tomahawk Steak

The Grilled Tomahawk Steak is more than just a meal—it’s a true culinary spectacle. Known for its impressive presentation and rich flavor, the tomahawk steak is a bone-in ribeye that combines tenderness with bold, beefy goodness. This recipe takes it to the next level by using the reverse sear method, ensuring perfectly even cooking and a mouthwatering crust. Topped with a flavorful compound butter made of shallots, garlic, and chives, this steak is a showstopper that’s perfect for special occasions or when you want to treat yourself to something truly extraordinary. Whether you’re hosting a barbecue, celebrating a milestone, or preparing a romantic dinner, the Grilled Tomahawk Steak promises to impress and satisfy.

Full Recipe:

Ingredients:

• Steak Rub:
  • 1 tablespoon brown sugar
  • 1 tablespoon Montreal steak seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
• Compound Butter:
  • 1/2 cup unsalted butter, softened
  • 1 small shallot, finely minced
  • 2 garlic cloves, finely minced
  • 1 tablespoon chopped fresh chives
  • 2 teaspoons steak rub (from above)
• Steak:
  • 1 (2 1/2-pound) tomahawk steak

Instructions:

1. Prepare the Steak Rub:
   • In a small airtight container, combine brown sugar, Montreal steak seasoning, garlic powder, and onion powder. Shake or stir to combine. Set aside 2 teaspoons of the steak rub for the compound butter.
2. Season the Steak:
   • Place the tomahawk steak on a sheet pan. Rub the steak all over with the remaining steak rub, coating it generously on all sides. Leave the steak uncovered in the refrigerator to dry-brine overnight.
3. Prepare the Compound Butter:
   • In a small bowl, mash together the softened butter, shallot, garlic, chives, and the reserved 2 teaspoons of steak rub. Mix until evenly combined. Spoon the butter into an airtight container and refrigerate until ready to use.
4. Bring Steak to Room Temperature:
   • One hour before cooking, remove the steak from the refrigerator to take the chill off. It will cook on the same sheet pan used for dry-brining.
5. Preheat the Oven:
   • Preheat the oven to 300°F (150°C). This recipe uses the reverse sear method, so you’ll need an instant-read thermometer. Set your thermometer to 110°F (43°C) if it has a digital setting.
6. Bake the Steak:
   • Place the steak on the sheet pan and bake in the preheated oven until the internal temperature reaches 110°F (43°C), about 45 minutes. Start checking the temperature at the 30-minute mark.
7. Preheat the Grill:
   • While the steak is baking, preheat your outdoor grill for high heat and lightly oil the grates.
8. Grill and Sear the Steak:
   • Once the steak reaches 110°F (43°C), remove it from the oven. Grill the steak directly on the hot grates, searing it for about 2 minutes on each side. Be mindful of flare-ups, as this is a fatty cut of meat. The internal temperature should now read between 125°F and 135°F (51°C to 57°C) for medium rare.
9. Finish with Compound Butter:
   • Remove the steak from the grill and smear the compound butter over the top. Let the butter melt into the steak, allowing the flavors of the garlic, shallots, and chives to infuse the meat. Let the steak rest for 10 minutes.
10. Slice and Serve:
    • Slice the steak and serve with the melted butter and accumulated juices. Be sure to serve the bone—someone will enjoy gnawing on it!

Recipe Background:

The tomahawk steak, named for its resemblance to a tomahawk axe, is a showstopper cut of meat that’s as impressive in appearance as it is in flavor. This bone-in ribeye is characterized by its long rib bone, which is left intact for dramatic presentation. With its rich marbling, the tomahawk steak delivers intense flavor and a tender, juicy texture when cooked properly. Using the reverse sear method, this recipe ensures that the steak is cooked evenly from edge to center, followed by a high-heat sear for a crispy, caramelized crust.

Why Reverse Sear?:

The reverse sear method has become a popular technique for achieving perfectly cooked steaks. By slowly bringing the steak to temperature in the oven first, you can ensure even cooking and avoid the risk of overcooking the outer layer while the inside remains rare. Once the internal temperature reaches the desired level, the steak is finished on a hot grill, creating a crispy, flavorful crust without sacrificing the juiciness inside.

Why You’ll Love This Recipe:

• Tender and Juicy: The reverse sear method results in a perfectly tender and evenly cooked steak, while the final grill sear adds a rich, flavorful crust.
• Impressive Presentation: The tomahawk steak is an eye-catching cut that’s perfect for special occasions, family gatherings, or when you simply want to impress your guests.
• Compound Butter for Flavor: The garlic, shallot, and chive compound butter elevates the flavor profile, melting over the steak to create a rich and aromatic finish.
• Customizable to Your Liking: Whether you prefer your steak medium-rare or well-done, the use of a thermometer ensures that the steak reaches your desired level of doneness without guesswork.

Cooking Tips and Techniques:

1. Dry-Brine Overnight: Dry-brining the steak overnight helps enhance the flavor and tenderizes the meat by allowing the seasoning to penetrate deeper. This step also helps to dry out the surface, making it easier to achieve that sought-after crust when searing.
2. Temperature Precision: Using an instant-read or digital thermometer is key to this recipe’s success. Aim for an internal temperature of 110°F (43°C) before searing for a perfect medium-rare finish (125°F to 135°F).
3. Avoid Overcooking: Be mindful of flame flare-ups when searing the steak on the grill. The tomahawk is a fatty cut, and excessive flare-ups can lead to charring or overcooking the steak. Control the heat by moving the steak to a cooler part of the grill if necessary.
4. Rest the Meat: After searing, let the steak rest for at least 10 minutes before slicing. Resting allows the juices to redistribute throughout the meat, ensuring that each bite is juicy and flavorful.
5. Serve with the Bone: The long rib bone isn’t just for show—it helps insulate the meat while cooking, contributing to the steak’s tenderness. When serving, the bone adds a fun, rustic touch, and you’ll likely find someone eager to enjoy it!

Pairing Suggestions:

• Side Dishes: This bold, flavorful steak pairs beautifully with classic steakhouse sides like baked potatoes, grilled vegetables, or creamy mashed potatoes. If you’re aiming for something lighter, a crisp wedge salad with blue cheese dressing, as suggested in the recipe, adds a refreshing contrast to the richness of the meat.
• Wine Pairing: A full-bodied red wine, such as a Cabernet Sauvignon or Malbec, pairs excellently with the rich flavors of the tomahawk steak. These wines have the structure and tannins to complement the meat’s fatty, savory profile.

Customizations:

• Herb Variations for Butter: You can experiment with the compound butter by using different herbs or spices. Try adding rosemary or thyme for a more earthy flavor, or mix in some smoked paprika for a subtle smokiness.
• Different Cooking Methods: If you don’t have access to a grill, the steak can also be seared on a stovetop in a cast-iron skillet after the oven stage. The cast iron will create a nice crust, similar to grilling.

Perfect Occasions for Grilled Tomahawk Steak:

• Special Celebrations: Whether it’s a birthday, anniversary, or a summer barbecue with friends and family, this steak is bound to make a lasting impression.
• Dinner Parties: The sheer size and presentation of a tomahawk steak make it a great centerpiece for dinner parties. Slice it at the table for added wow factor!
• Date Night: Looking to impress your significant other with your cooking skills? A tomahawk steak served with a glass of red wine and candlelight is a perfect choice for a romantic evening in.

Storage and Leftovers:

• Refrigeration: Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To keep the steak tender when reheating, warm it slowly in a low-temperature oven or in a skillet with a bit of butter. Avoid microwaving, as it can dry out the steak and affect the texture.
• Creative Leftover Ideas: Sliced leftover tomahawk steak can be used in sandwiches, salads, or even tacos for a flavorful next-day meal. You can also use it as a topping for flatbreads or pizzas, adding an upscale touch to your leftovers.

Nutritional Information (Approximate per serving):

• Calories: 800-1000 (depending on portion size and additional butter)
• Protein: 60g
• Fat: 70g
• Carbohydrates: 5g (mostly from rub and butter)

Final Thoughts:

Grilling a tomahawk steak is a rewarding experience, combining the best of cooking technique and flavor. The reverse sear ensures that you get a perfectly cooked steak with a beautifully crisp crust, while the compound butter adds an extra layer of flavor. This recipe is perfect for steak lovers looking to elevate their grilling game or for anyone wanting to create a meal that impresses. Whether for a celebratory dinner or a special weekend meal, the Grilled Tomahawk Steak is sure to become a memorable and favorite dish.

Conclusion:

The Grilled Tomahawk Steak is a culinary masterpiece that effortlessly combines flavor, texture, and presentation. The reverse sear method ensures a perfectly cooked steak every time, while the compound butter melts into the meat, infusing it with rich, savory goodness. Whether you’re grilling for a special occasion or simply indulging in a gourmet meal at home, this recipe will leave a lasting impression. With its crispy crust, tender interior, and impressive size, the tomahawk steak is not just a meal—it’s an experience. Serve it with your favorite sides and watch as it becomes the star of the table, making any meal feel extraordinary.