Here we present the pinnacle of grilled Tomahawk steak recipes, an ode to sensory excess that will whisk you away to a raging outdoor barbecue.
Prepare yourself, carnivores, for a gastronomic journey that will stir your baser desires and leave you wanting more. Here we present the pinnacle of grilled Tomahawk steak recipes, an ode to sensory excess that will whisk you away to a raging outdoor barbecue.
The time has come to dig out your grilling implements, light the coals (or ignite the gas grill) and release the savage flavours that will make you howl with delight.
Ingredients:
- 1 inch to 3 inches thick (around 2 to 3 pounds) Tomahawk steak
- half a cup of olive oil
- coarse sea salt, 2 teaspoons
- 2 teaspoons of black pepper, finely ground
- minced fresh rosemary, 2 teaspoons
- 2 tablespoons of freshly chopped fresh thyme
- 4 minced garlic cloves
Instructions:
Prepare the Steak:
- Allow the Tomahawk steak to come to room temperature, which should take approximately 30 minutes to 1 hour, after taking it out of the fridge.
- Lay the steak out on a sizable baking sheet or chopping board after patting it dry with paper towels.
Make the Seasoning Rub:
- Mince the garlic and mix it with the sea salt, black pepper, rosemary, and thyme in a small bowl.
- After you’ve drizzled the olive oil over the steak, coat it evenly by rubbing it all over with your hands.
- Make careful to coat the steak completely with the seasoning rub by patting it on generously.
Prepare the Grill:
- Get your grill ready for direct, high-heat grilling by preheating it. For two-zone cooking on a charcoal barbecue, set the hot coals aside.
- To avoid sticking, grease and clean the grill grates.
Grill the Tomahawk Steak:
- Cook the seasoned Tomahawk steak for four to five minutes on each side, or until a lovely char forms, on the hottest area of the grill.
- Handle the steak with care as you transfer it to the side of the grill that is colder (or lower the heat to medium-low if you’re using a gas grill).
- Grill the steak for another 5 to 7 minutes, turning once, or until done to your liking. Take the temperature inside with an instant-read thermometer:
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- To enhance the smokiness of your grill, add some wood chips or chunks to the hot coals in the last fifteen to twenty minutes of cooking.
Rest and Serve:
- After the Tomahawk steak is cooked to your liking, place it on a sterile cutting board and cover it loosely with aluminium foil.
- Give the steak ten to fifteen minutes to rest. For a juicy, tender steak, dispersing the juices during this resting time is essential.
- Slice the Tomahawk steak against the grain after it has rested, then top with your preferred condiments and side dishes.
FAQ:
Q: What is a Tomahawk steak, and why is it so special?
Beautifully marbled ribeye steaks with at least five inches of rib bone still attached are known as Tomahawk steaks. The steak’s signature “tomahawk” look is achieved by this long, projecting bone, which also makes it the centre of attention when served.
Q: How do I know when my Tomahawk steak is cooked to perfection?
Find out how hot the steak is within by using a digital thermometer. 120–125°F (49–52°C) is considered rare, 130–135°F (54–57°C) is considered medium-rare, and 140–145°F (60–63°C) is considered medium. Also, even after taking the steak off the grill, the temperature will keep going up a little.
Q: Can I prepare the seasoning rub in advance?
In a heartbeat! Make the seasoning rub a day or two in advance and put it in a sealed container to keep it fresh. This facilitates the grilling process by allowing the flavours to combine.
Q: How do I get that perfect char on the Tomahawk steak?
Get your grill ready for direct grilling by turning it up to high heat beforehand. Grill the steak for four to five minutes on each side for a stunning sear. To add even more smoke flavour, you can add wood chips or pieces to the hot coals.
You Can Also Read Here How to Cook a Perfect Blue Steak at Home
