Name: Grilled Tomahawk Steak
Yield: 2 – 4 servings
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; 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

YIELDS:

2 – 4 servings

PREP TIME:

0 hours 10 mins

COOK TIME:

0 hours 18-24 mins

TOTAL TIME:

0 hours 33 – 39 mins

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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

DIRECTIONS

1) Combine all ingredients of the dry rub in a small bowl and blend well.

2) 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.

3) 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.

4) 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)

5) 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!

6) Cut the steak from the bone then slice into thick slices and serve topped with the garlic and shallot butter. Enjoy.

NOTE: Full disclosure, I’ve wanted to cook one of these bad boys forever! Come on, the presentation 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!