Description
Succulent Tomahawk steak sizzles with bold Mexican-inspired flavors, promising a carnivore’s ultimate grilling experience. Perfectly charred edges and juicy center will transport you to a culinary paradise where bold spices and premium beef create mouthwatering magic.
Ingredients
Scale
Primary Meat:
- 1 tomahawk steak (23 inches thick, about 23 pounds/10.4 kilograms)
Seasoning:
- 2 teaspoons kosher salt
- 1 teaspoon coarse black pepper
- 1 tablespoon olive oil
Finishing Ingredients:
- 2 tablespoons butter
- 2 cloves garlic, smashed (optional)
- 1 sprig rosemary or thyme (optional)
Instructions
- Unwrap the tomahawk steak and pat it dry using paper towels, ensuring the surface is completely moisture-free for optimal seasoning adherence.
- Liberally massage coarse kosher salt and freshly cracked black pepper across all surfaces of the meat, creating an even flavor coating.
- Allow the seasoned steak to equilibrate at ambient temperature for approximately three-quarters of an hour, promoting uniform heat distribution during cooking.
- Configure the grill with dual temperature zones: establish a low-temperature region around 225°F-250°F for gradual protein preparation and a high-heat section for caramelization.
- Position the steak on the cooler grill section, maintaining indirect heat exposure and monitoring internal temperature with a precise meat thermometer.
- Slowly cook the protein until it reaches desired doneness: 115°F for rare or 125°F for medium-rare, which typically requires 45-60 minutes depending on thickness.
- Transition the steak to the scorching hot grill section, executing rapid searing movements to develop a rich mahogany-colored exterior.
- Flip the meat frequently during searing, creating an evenly developed crisp crust without burning the protein.
- Remove from heat and immediately drape with herb-infused butter, allowing aromatic garlic and fresh herbs to meld with the meat’s surface.
- Let the steak recuperate for ten minutes, enabling internal juices to redistribute and ensuring maximum tenderness.
- Slice perpendicular to the muscle grain, creating succulent medallions that showcase the steak’s perfect doneness.
- Garnish with flaky sea salt and accompany with complementary side dishes for a complete culinary experience.
Notes
- Bring the steak to room temperature before grilling to ensure even cooking and prevent temperature shock.
- Use a meat thermometer for precise doneness, avoiding guesswork and potential overcooking.
- For a gluten-free option, skip any wheat-based marinades and stick to simple salt and pepper seasoning.
- Consider using a cast-iron skillet as an alternative cooking method if outdoor grilling isn’t possible, maintaining the same reverse sear technique.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 1200
- Sugar: 0 g
- Sodium: 1150 mg
- Fat: 97 g
- Saturated Fat: 35 g
- Unsaturated Fat: 55 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 90 g
- Cholesterol: 250 mg