The grilled tomahawk steak is a true showstopper, perfect for impressing guests or elevating your weekend cookout. The reverse-sear method ensures a tender and juicy steak, while the high-heat grill sear locks in flavor and creates a crispy, flavorful crust. Topped with a rich compound butter made of garlic, shallots, and chives, each bite is an indulgent explosion of savory goodness.
Whether you’re hosting a special gathering or simply treating yourself to a luxurious meal, this tomahawk steak is a must-try. Serve it with baked rice or a crisp wedge salad for a full, satisfying meal that will leave your guests raving. The bone-in presentation also adds a rustic yet elegant touch, making this dish the centerpiece of any dinner spread.
Full Recipe:
- 1 large tomahawk steak
- 2 tbsp brown sugar
- 1 tbsp Montreal steak seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 cup unsalted butter, softened
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 2 tbsp chives, chopped
Directions:
- In a small container, mix brown sugar, steak seasoning, garlic powder, and onion powder to create the steak rub. Set aside 2 teaspoons of the rub for compound butter.
- Rub the steak on all sides with the remaining rub and place it on a sheet pan. Dry-brine the steak uncovered in the refrigerator overnight.
- For the compound butter, mash the butter, shallot, garlic, chives, and the reserved rub in a small bowl. Store the butter in the refrigerator until ready to use.
- Remove the steak from the fridge 1 hour before cooking.
- Preheat the oven to 300°F (150°C). Bake the steak on the sheet pan until the internal temperature reaches 110°F (43°C), about 45 minutes. Start checking at 30 minutes.
- Preheat the grill to high heat while the steak is in the oven.
- Once the steak reaches 110°F (43°C), remove it from the oven. Sear it on the grill for 2 minutes per side until the internal temperature reaches 125-135°F (51-57°C) for medium rare.
- Top the steak with compound butter and let it rest for 10 minutes.
- Slice the steak, serve with melted butter, and enjoy!
Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes
Kcal: 800 kcal (varies with portion) | Servings: 4 servings
Grilled Tomahawk Steak: A Showstopper for Special Occasions
When it comes to grilling, the tomahawk steak is in a class of its own. Its large size, rich marbling, and impressive presentation make it a go-to choice for anyone looking to make a bold statement at the grill. This cut of meat is not just about aesthetics; it’s a culinary experience that appeals to meat lovers and those seeking a gourmet dining experience. The tomahawk steak is often described as the king of steaks for good reason. It offers an exceptional flavor, a tenderness that melts in your mouth, and a grilling experience that elevates your barbecue skills to the next level.
A perfectly grilled tomahawk steak is a sight to behold, thanks to its unique long bone, resembling a tomahawk axe. This bone-in ribeye cut offers not only an elegant presentation but also imparts additional flavor during the cooking process. Let’s delve deeper into what makes this cut special, the method used to achieve perfection, and why it’s a must-have for any steak lover’s repertoire.
The Tomahawk Steak: A Unique Cut with Rich History
- Primal Cut: The tomahawk steak is a bone-in ribeye, cut from the rib section of the cow. What sets it apart is the extended rib bone, which is left intact for an extraordinary presentation. This cut is well-marbled, which means it’s loaded with intramuscular fat, making it exceptionally juicy and flavorful.
- Historical Significance: This cut of steak was traditionally used in upscale restaurants, but its popularity has soared among home chefs and grilling enthusiasts in recent years. It is not just about the meat; the tomahawk steak’s long bone gives it a striking caveman-like appeal, making it a centerpiece for gatherings and celebrations.
- Premium Choice for Grilling: With its substantial size, often weighing in at 2-3 pounds, it’s ideal for sharing, making it a popular choice for family dinners or special occasions where the goal is to impress. The bone not only adds flavor but also helps insulate the meat, ensuring it cooks evenly.
Why Reverse-Searing Works Best
Grilling a tomahawk steak can seem intimidating, given its size and thickness, but the reverse-sear method is a foolproof way to ensure a perfectly cooked steak. This method is particularly useful for thick cuts of meat like the tomahawk, as it provides a controlled way to achieve the perfect medium-rare doneness without overcooking the outside.
- Controlled Cooking: By starting the steak in the oven at a low temperature, you allow the meat to cook evenly throughout without charring the exterior prematurely. This slow approach helps you avoid the common problem of burning the outside while leaving the inside undercooked.
- Perfect Crust: Once the steak reaches the desired internal temperature (around 110°F), it is finished on a hot grill to develop that signature charred, crispy crust. The high heat caramelizes the outside, creating the Maillard reaction, which enhances the flavor and adds that irresistible texture.
- Tender and Juicy: The reverse-sear method ensures that the steak remains tender and juicy on the inside while achieving a beautifully seared exterior. The final touch of compound butter further elevates the taste, adding a layer of richness with its blend of garlic, shallots, and herbs.
Elevating the Flavor with Compound Butter
The compound butter is an essential part of the recipe that takes this steak to gourmet levels. Not only does it enhance the flavor of the beef, but it also adds a rich, luxurious finish that melts over the steak, seeping into every crevice.
- Butter as a Flavor Conduit: The richness of the butter, combined with the savory notes of garlic and shallots, adds depth to the overall flavor. As the butter melts into the warm steak, it brings out the natural flavors of the beef while also adding its own creamy, aromatic touch.
- Herbs and Seasoning: The fresh chives and steak rub provide a burst of freshness and spice that cuts through the richness of the meat. This contrast creates a well-balanced flavor profile that keeps every bite interesting. The herbs also add a visual element, making the steak look as good as it tastes.
Perfect Pairings for Grilled Tomahawk Steak
While the tomahawk steak can stand alone as the star of the meal, pairing it with the right sides will elevate the dining experience even further. Since this cut is rich and indulgent, it pairs best with sides that complement its flavors without overpowering them.
- Baked Rice: Serving the steak on a bed of baked rice adds a nice textural contrast. The rice absorbs the steak’s juices and melted butter, creating a side dish that’s both flavorful and filling. Baked rice can also be prepared in advance, making it a convenient side for this meal.
- Wedge Salad: A crisp, refreshing wedge salad with blue cheese dressing is a perfect counterpart to the richness of the steak. The sharpness of the blue cheese and the crunch of the lettuce help cleanse the palate between bites of the buttery steak.
- Roasted Vegetables: Roasted Brussels sprouts, asparagus, or carrots make excellent accompaniments. Their slightly charred, caramelized flavor complements the smokiness of the grilled steak without competing with it.
- Red Wine: A bold, full-bodied red wine, such as Cabernet Sauvignon or Malbec, pairs beautifully with tomahawk steak. The wine’s tannins cut through the fat, enhancing the flavors of the meat and balancing the richness of the meal.
Presentation: Impressing with a Showstopper Dish
One of the most appealing aspects of serving a tomahawk steak is the visual impact it has on the table. The large bone, the perfectly seared crust, and the melted butter make it a dish that is as much a feast for the eyes as it is for the palate.
- Bone-In Drama: The long rib bone gives the steak a unique look, often evoking a rustic, primal feel. This presentation is both elegant and dramatic, perfect for serving at a special gathering or when you want to create a memorable dining experience.
- Slicing for Sharing: To serve the steak, slice it against the grain for maximum tenderness. Each slice will reveal the perfectly pink interior, while the crust remains crispy and flavorful. Arrange the slices on a platter, and don’t forget to include the bone—someone will definitely want to gnaw on it!
Conclusion: The Ultimate Steak Experience
Grilling a tomahawk steak is not just about preparing a meal; it’s about creating an experience. From the dramatic presentation to the rich flavors and tender texture, this steak is a showstopper in every sense. The reverse-sear method ensures that even novice grillers can achieve professional-level results, while the compound butter adds a gourmet touch that takes this dish over the top.
Whether you’re celebrating a special occasion, hosting a dinner party, or simply treating yourself to a luxurious meal, the tomahawk steak is an excellent choice. Paired with the right sides and presented with flair, it’s a dish that will leave a lasting impression on everyone at the table.
If you haven’t tried grilling a tomahawk steak yet, it’s time to give it a go. With its impressive appearance, unmatched flavor, and juicy tenderness, it’s bound to become a favorite in your grilling repertoire. Happy grilling!