Full disclosure, I’ve wanted to cook one of these bad boys forever! Come on, the presentation of a grilled tomahawk steak alone is worth the effort. Now think of the oohs and aahs and appreciation you are going to get from the guys in your life… this is the perfect steak to bring out for the birthday bash, Father’s Day Celebration and/or celebratory victory of any kind! BTW, I haven’t had any of the women in my life complain either!
The most important thing, is getting the best piece of meat available. Be sure to go to a reliable butcher or supermarket where you trust the butcher. Sometimes, you’ll have to order in advance. You are going to want a 2.5 – 3 pound steak. I have the butcher clean that big “handle bone”. It is just the perfect caveman steak…perfect for a Father’s Day photo op!!!
To get started, make sure the steak is at room temperature. I leave it sitting on the kitchen counter for 30-45 minutes. Note: If you are grilling this, don’t let it sit out in the sun to get it to room temperature. You are asking for trouble if the sun is blazing and this starts to cook, or worse, spoil, etc. The steak will cook more evenly if the meat is the same temperature inside and out so this is an important step.
While the steak is resting, make your dry rub. I mix everything in a small bowl and put to the side.
I also make my garlic and shallot butter and flavored oil ahead of time. This way, you have your flavored oil and butter ready to go when you “attack the beast”. To make the flavored oil, in a small sauté pan, add the olive oil, garlic and shallots and heat for a couple of minutes. Take off the heat and let the garlic and shallots flavor the oil until cool. Remove the garlic and shallots from the oil and finely chop. Mix the butter and the garlic and shallots to make a flavored butter. Put to the side.
When you are ready to cook the steak, coat the steak in the flavored olive oil. Smear it all over the steak. Season with the dry rub making sure all the sides are well coated. There will be extra. Put it in a small jar and save for your next BBQ.
Over direct high heat, sear the steak on the grill for two minutes than turn the steak a quarter turn and sear another two minutes. This gets you those all important (or at least beautiful) grill marks. Flip the steak and do the same thing on the other side. This will give you dark, crusty grill marks on the exterior of the steak but it will not be cooked through.
Move the steak over to indirect heat so it can continue to cook the interior of the steak. Close the lid to create an oven like atmosphere. You are going to cook the steak until it is approximately 5 degrees below the temperature (or doneness) that you like. That is because the temperature will continue to rise as it sits and rests before you slice the meat. While great chefs who cook steak everyday may know by touch the meat’s doneness, I strongly recommend you use a meat thermometer inserted into the middle, side of the meat for a true indication of internal temperature. You are spending good money and lots of time to make the perfect steak. Use the tool to guarantee your success.
Your cook times will be approximately:
18-20 for medium-rare (temperature will read 130 degrees F)
20-22 for medium (temperature will read 135-140 degrees F)
22-24 for medium well (temperature will read 145-150 degrees F)
Grilled Tomahawk Steak
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 2.5– 3 Lb. Tomahawk steak
- 1/4 Cup Olive
- 4 Smashed garlic cloves
- 1 Smashed shallot
- 1 Stick of butter
- Dry Rub Seasoning
STEAK DRY RUB SEASONING
- 2 Tbsp. Smoked paprika
- 2 Tbsp. Brown sugar
- 3 Tbsp. Kosher salt
- 4 Tsps. Fresh cracked black pepper
- 1 Tbsp. Ground thyme
- 1 Tsp. Dry rosemary, crushed 1 teaspoon
- 1 Tsp. Chili powder
Instructions
- Combine all ingredients of the dry rub in a small bowl and blend well.
- In a small sauté pan, add the olive oil, garlic and shallots and heat for a couple of minutes. Take off the heat and let the garlic and shallots flavor the oil until cool. Remove the garlic and shallots from the oil and finely chop. Mix the butter and the garlic and shallots to make a flavored butter. Put to the side until ready to serve the steak.
- Make sure your steak is at room temperature so it cooks evenly. Smear the flavored oil all over the steak. Season the steak on all sides with the the dry rub so that it is well coated. You will have extra to use for another BBQ.
- Over direct high heat, sear the steak on the grill for two minutes than turn the steak a quarter turn and sear another two minutes. This gets you those all important (or at least beautiful) grill marks. Flip the steak and do the same thing on the other side. This will give you dark, crusty grill marks on the exterior of the steak but it will not be cooked through.Move the steak over to indirect heat so it can continue to cook the interior of the steak. Close the lid to create an oven like atmosphere. You are going to cook the steak until it is approximately 5 degrees below the temperature (or doneness) that you like. That is because the temperature will continue to rise as it sits and rests before you slice the meat. While great chefs who cook steak everyday may know by touch the meat’s doneness, I strongly recommend you use a meat thermometer inserted into the middle, side of the meat for a true indication of internal temperature. You are spending good money and lots of time to make the perfeYour cook times will be approximately:18-20 for medium-rare (temperature will read 130 degrees F)20-22 for medium (temperature will read 135-140 degrees F)22-24 for medium well (temperature will read 145-150 degrees F)
- Remove the steak to a cutting board, cover with foil and let rest at least 10 minutes to let all the juices settle into the meat. Cutting before that would be considered a crime!
- Cut the steak from the bone then slice into thick slices and serve topped with the garlic and shallot butter. Enjoy.
