Grilled Tomahawk Steak: A Showstopper Recipe for Perfectly Cooked Steak

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When it comes to grilling, few things are as impressive as a beautifully cooked tomahawk steak. This showstopper of a recipe is perfect for sharing with friends and family. With its thick, bone-in ribeye and a mouthwatering compound butter, this grilled tomahawk steak is sure to be a hit at your next gathering. In this article, we’ll guide you through the process of preparing and grilling this magnificent cut of meat to perfection.

Introduction
What is a Tomahawk Steak?
Choosing the Right Tomahawk Steak
Preparing the Steak Rub
Dry-Brining the Steak
Creating the Compound Butter
Preheating the Grill
Reverse Searing the Steak
Achieving the Perfect Internal Temperature
Searing the Steak on the Grill
Resting and Serving the Steak
Tips and Variations for a Perfect Grilled Tomahawk Steak

1. Introduction

Grilled tomahawk steak is a culinary masterpiece that combines the tenderness of a ribeye with the dramatic presentation of a long, frenched bone. This cut of meat is known for its exceptional flavor and marbling, making it a favorite among steak lovers. By following a few simple steps, you can create a restaurant-quality tomahawk steak right in your own backyard.

2. What is a Tomahawk Steak?

A tomahawk steak is a bone-in ribeye steak with an extra-long bone attached. The bone, which is left long and frenched (cleaned of meat and fat), resembles the handle of a tomahawk axe, hence the name. This impressive cut of meat is known for its rich marbling, tenderness, and intense flavor.

3. Choosing the Right Tomahawk Steak

When selecting a tomahawk steak, there are a few factors to consider. Look for a steak that has generous marbling throughout, as this will contribute to its tenderness and flavor. The thickness of the steak is also important. Aim for a steak that is at least 2 3/4 pounds and 3 inches thick to ensure optimal cooking and juiciness.

4. Preparing the Steak Rub

To enhance the flavor of the tomahawk steak, we’ll start by preparing a steak rub. In a small airtight container, combine 1 tablespoon of brown sugar, 1 tablespoon of Montreal steak seasoning, 2 teaspoons of garlic powder, and 2 teaspoons of onion powder. Shake or stir the ingredients until well combined. Set aside 2 teaspoons of the steak rub to use in the compound butter.

5. Dry-Brining the Steak

Dry-brining is a technique that involves coating the meat with salt to improve its texture and flavor. Place the tomahawk steak on a half sheet pan and generously rub it on all sides with the remaining steak rub. Make sure the steak is well coated. Once coated, place the steak, uncovered, in the refrigerator to dry-brine overnight. This will allow the flavors to penetrate the meat and enhance its tenderness.

6. Creating the Compound Butter

A compound butter is a blend of butter and various flavorings. In this recipe, we’ll be creating a delicious compound butter to accompany our grilled tomahawk steak. In a small bowl, combine 1/4 cup of salted butter (at room temperature), 1 tablespoon of minced shallot, 1 clove of minced garlic, 1 tablespoon of chopped fresh chives, and the reserved 2 teaspoons of steak rub. Mash the ingredients together with a fork until evenly combined. Spoon the butter into a small airtight container, cover, and refrigerate until ready to use.

7. Preheating the Grill

To achieve the perfect grill marks and sear on your tomahawk steak, it’s important to preheat your grill to high heat. Lightly oil the grate to prevent sticking. While the grill is preheating, remove the steak from the refrigerator and let it sit at room temperature for 1 hour. This will allow the steak to come to room temperature and ensure more even cooking.

8. Reverse Searing the Steak

The reverse sear method is used to cook this thick-cut steak to perfection. Preheat your oven to 300 degrees F (150 degrees C). Place the steak on the sheet pan that you used for dry-brining and insert an instant-read thermometer into the center of the steak. If you are using a digital meat thermometer, set the internal temperature to 110 degrees F (43 degrees C). Bake the steak in the preheated oven until the thermometer reads 110 degrees F (43 degrees C), which should take about 45 minutes. Begin checking the temperature at 30 minutes.

9. Achieving the Perfect Internal Temperature

To ensure that your tomahawk steak reaches the desired level of doneness, it’s important to monitor its internal temperature. Once the steak reaches an internal temperature of 110 degrees F (43 degrees C), remove it from the oven. This is the perfect time to transfer the steak to the grill for the final searing process.

10. Searing the Steak on the Grill

With the grill preheated to high heat, it’s time to sear the tomahawk steak. Place the steak directly on the hot grates and sear it on both sides for about 2 minutes per side. The high heat will create a beautiful crust while locking in the steak’s juices. Be mindful of flame flare-ups, as the steak’s high fat content may cause them. Use tongs or a spatula to carefully flip the steak.

11. Resting and Serving the Steak

Once the steak has been seared to perfection, remove it from the grill and transfer it to a cutting board. Smear the compound butter over the top of the steak, allowing it to melt and infuse the meat with the flavors of fresh garlic, shallots, and chives. Let the steak rest for 10 minutes to allow the juices to redistribute throughout the meat. This resting period is crucial for ensuring a tender and juicy steak.

12. Tips and Variations for a Perfect Grilled Tomahawk Steak

Serve the tomahawk steak with a platter of baked rice and a chopped wedge salad for a complete meal.
Experiment with different steak rubs and compound butter flavors to create your own unique twist on this classic recipe.
Adjust the cooking time and internal temperature according to your preferred level of doneness.
Consider using a Bluetooth-enabled meat thermometer for precise temperature monitoring during the cooking process.
Make sure to let the steak rest before slicing to allow the juices to redistribute and the flavors to develop fully.
Serve the tomahawk steak with the bone intact for an impressive presentation, and let your guests enjoy the experience of gnawing on the bone.

With this comprehensive guide, you’re ready to tackle the art of grilling a tomahawk steak. Whether you’re a seasoned grill master or a novice in the world of barbecuing, this recipe is sure to impress. So fire up your grill, gather your loved ones, and get ready to enjoy a mouthwatering grilled tomahawk steak like never before. Happy grilling!