Perfectly Grilled Tomahawk Steak Recipe
Introduction
The tomahawk steak is a spectacular cut known for its impressive bone and rich, beefy flavor. Perfect for special occasions, this steak is simple to prepare yet delivers a memorable dining experience.
Ingredients
- 1 Tomahawk steak
- Salt, to taste
- Pepper, to taste
- Butter, for finishing
Instructions
- Step 1: Season the tomahawk steak generously with salt and pepper on all sides to enhance its natural flavor.
- Step 2: Preheat your grill to high heat. Place the steak on the grill and cook until it reaches your desired level of doneness, turning occasionally for even cooking.
Tips & Variations
- Let the steak rest for 5–10 minutes after grilling to allow juices to redistribute for a juicier bite.
Storage
Store any leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or on the stovetop with a little butter to keep it tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What is the best way to check doneness on a tomahawk steak?
Using a meat thermometer is the most reliable method. Aim for 125°F for rare, 135°F for medium-rare, 145°F for medium, and 155°F for well done.
Can I cook a tomahawk steak in a pan instead of grilling?
Yes, you can sear the steak in a hot cast-iron skillet and finish it in the oven to your preferred doneness if a grill is not available.
PrintPerfectly Grilled Tomahawk Steak Recipe
A beautifully marbled Tomahawk steak, seasoned simply with salt and pepper, then grilled to perfection and finished with a rich butter baste. This show-stopping steak recipe highlights the intense beefy flavor and tender texture of this impressive cut, ideal for special occasions or an indulgent backyard meal.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: Serves 2 to 3 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Steak
- 1 Tomahawk steak (2 to 2.5 pounds)
Seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
Finishing
- 2 tablespoons unsalted butter
Instructions
- Season the steak: Generously season both sides of the Tomahawk steak with salt and freshly ground black pepper. Allow the steak to rest at room temperature for about 30 minutes before grilling to ensure even cooking.
- Preheat the grill: Heat your grill to high, creating a direct high heat zone for searing and an indirect zone for slower cooking.
- Grill the steak: Place the steak over direct heat to sear each side for 3-4 minutes, creating a crust. Then move the steak to indirect heat, close the lid, and continue grilling until it reaches your desired doneness (approximately 10-15 minutes for medium-rare, depending on thickness), turning occasionally.
- Baste with butter: During the last few minutes of cooking, melt the butter and spoon it over the steak to enrich the flavor and add moisture.
- Rest before serving: Remove the steak from the grill and let it rest for 10 minutes to allow juices to redistribute, ensuring a juicy result. Slice against the grain and serve immediately.
Notes
- Bring the steak to room temperature before cooking for even doneness.
- Use a meat thermometer to check internal temperature: 130°F for medium-rare, 140°F for medium.
- Resting the steak after grilling is crucial to retain its juices.
- Butter basting adds richness but can be substituted with garlic or herbs in the butter for extra flavor.
- Ensure grill grates are clean and well-oiled to prevent sticking.
Keywords: Tomahawk steak, grilled steak, bone-in ribeye, steak recipe, butter basted steak, American cuisine
