11 Stunning Grilled Tomahawk Steak Ideas For A Showstopping Dinner

When it comes to hosting a memorable dinner, nothing beats the allure of a grilled Tomahawk steak. The sizzle on the grill and the aroma it creates are truly irresistible. Pair it with creamy garlic mashed potatoes and a robust Cabernet Sauvignon, and you’ve got a winning combination. My go-to secret? A spicy dry rub that always wows the guests. Curious about the 11 stunning ideas for your next dinner gathering?

Selecting the Ideal Tomahawk Steak Cut

Grilling a tomahawk steak can be an awe-inspiring culinary experience, perfect for an outdoor barbecue or a special dinner. The tomahawk steak, with its long bone and well-marbled meat, is fundamentally a ribeye beef steak that’s cut with at least five inches of rib bone left intact. Known for its flavorful and tender profile, it requires a bit of patience to achieve the perfect sear and desired internal temperature. The addition of a homemade herb butter elevates this dish to new heights, allowing the rich, savory flavors of the steak to shine through while adding a touch of aromatic freshness.

When selecting the ideal tomahawk steak cut, aim for a thickness of about two inches, which allows for a great sear on the outside while keeping the inside juicy and tender. This recipe serves 4-6 people, making it an excellent choice for a small gathering or an intimate dinner party. The key to success with this dish is to allow the steak to come to room temperature before grilling, guaranteeing even cooking, and to use a combination of direct and indirect heat to achieve a perfect crust without overcooking the interior.

Ingredients:

• 2 Tomahawk steaks, each about 2 inches thick
• Salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1 stick (1/2 cup) unsalted butter, softened
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• Zest of 1 lemon

Cooking Instructions:

1. Prepare the Herb Butter: In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, parsley, and lemon zest. Mix well until all ingredients are evenly incorporated. Transfer the herb butter onto a piece of plastic wrap, shape into a log, and refrigerate until firm.
2. Prepare the Steaks: Remove the tomahawk steaks from the refrigerator and let them sit at room temperature for about 1 hour. This helps them cook more evenly. Season both sides of the steaks generously with salt and black pepper.
3. Preheat the Grill: Preheat your grill to high heat for direct cooking. Confirm the grates are clean and lightly oiled to prevent sticking.
4. Sear the Steaks: Once the grill is hot, drizzle the steaks with olive oil and place them directly over the heat. Sear each side for about 4-5 minutes until a nice crust forms.
5. Cook Indirectly: Move the steaks to the cooler side of the grill to continue cooking over indirect heat. Close the grill lid and cook for an additional 15-20 minutes, or until the internal temperature reaches your desired doneness (125°F for rare, 135°F for medium-rare, 145°F for medium).
6. Rest the Steaks: Remove the steaks from the grill and let them rest on a cutting board for at least 10 minutes. This allows the juices to redistribute throughout the meat.
7. Serve: Slice the steaks against the grain and top each serving with a generous slice of the prepared herb butter. Serve immediately.

Extra Tips:

To guarantee even cooking, it’s important to use a meat thermometer to monitor the internal temperature of the steak, especially since the thickness can vary. Additionally, letting the steaks rest post-grilling is vital to maintaining their juiciness.

If you prefer a smokier flavor, consider adding wood chips to your grill. Remember that the bone acts as an insulator, so the meat closest to the bone will cook more slowly; take this into consideration when checking for doneness. Finally, the herb butter can be prepared in advance and frozen for convenience.

Creating a Signature Steak Rub

Grilled Tomahawk Steak isn’t just a meal; it’s an experience. The tomahawk steak, known for its impressive size and flavor, is a ribeye steak with at least five inches of extra rib bone left intact. This not only adds to the visual appeal but also imparts an extraordinary depth of flavor.

The key to a delicious grilled tomahawk steak lies in the preparation, and creating a signature steak rub is a crucial step that elevates the dish to a whole new level. By crafting a personalized blend of spices, you can enhance the natural flavors of the meat and create a crust that’s both flavorful and aromatic.

The signature steak rub is a harmonious blend of spices that works its magic on the tomahawk steak. This rub is designed to complement the robust and rich flavor of the beef, while adding an extra layer of complexity with a balance of smoky, spicy, and earthy notes.

When applied generously, the rub forms a delicious crust on the steak as it grills, sealing in the juices and creating a perfect contrast to the tender, juicy meat inside. With a little preparation and attention to detail, you can impress your guests with a perfectly cooked and seasoned tomahawk steak that’s bursting with flavor.

Ingredients for 4-6 servings:

• 2 Tomahawk steaks (approximately 2-3 pounds each)
• 3 tablespoons olive oil
• 2 tablespoons kosher salt
• 2 tablespoons freshly cracked black pepper
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon cayenne pepper (optional, for heat)

Cooking Instructions:

1. Prepare the Steak Rub: In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, dried rosemary, and cayenne pepper. Mix the ingredients thoroughly to guarantee an even distribution of flavors.
2. Season the Steaks: Pat the tomahawk steaks dry with paper towels to remove any excess moisture. Rub each steak generously with olive oil to help the seasoning adhere. Apply the prepared rub evenly over both sides of each steak, pressing it firmly into the meat to form a crust.
3. Preheat the Grill: Heat your grill to high temperature, around 450°F (232°C). If using a charcoal grill, prepare a two-zone fire by piling the coals on one side to create a hot and cool zone. This allows for better control over the cooking process.
4. Sear the Steaks: Place the tomahawk steaks directly over the hottest part of the grill. Sear each side for 3-4 minutes to develop a crust. Use tongs to flip the steaks, ensuring you don’t pierce the meat and lose the juices.
5. Cook to Desired Doneness: Move the steaks to the cooler side of the grill. Close the lid and continue cooking until they reach your desired level of doneness. For medium-rare, aim for an internal temperature of 130°F (54°C). This usually takes about 20-25 minutes, depending on the thickness of the steak.
6. Rest the Steaks: Once cooked, remove the steaks from the grill and let them rest for at least 10 minutes. This allows the juices to redistribute within the meat, guaranteeing a succulent and flavorful result.
7. Serve: Slice the steaks against the grain and serve them on a large platter, garnished with fresh herbs if desired. Pair with your favorite sides for a complete meal.

Extra Tips:

To achieve the perfect crust, guarantee that your grill is properly cleaned and oiled before cooking. This prevents sticking and promotes even browning.

If you prefer a smokier flavor, consider adding a handful of wood chips to your grill during cooking. Monitor the steak’s internal temperature closely with a meat thermometer to avoid overcooking.

Mastering Marinades for Maximum Flavor

Grilling a tomahawk steak is an art that combines the flavorful richness of well-marbled beef with the smoky, charred essence of an open flame. The tomahawk steak, known for its long, rib bone that resembles a handle, is a cut perfect for special occasions and gatherings. To elevate this already remarkable cut of meat, mastering the right marinade can make all the difference. A well-thought-out marinade infuses the steak with layers of flavors, enhancing its natural beefiness and adding a delightful complexity.

In this recipe, we’ll guide you through creating a savory marinade that will penetrate the tomahawk steak, guaranteeing each bite is juicy and packed with flavor. This recipe is designed to serve 4-6 people, making it ideal for a small dinner party or family meal. The key to a successful marinade lies in balancing acids, oils, and seasonings, which help tenderize the meat while adding depth. Once marinated, the steak is grilled to perfection, resulting in a beautifully crusted exterior and a tender, juicy interior.

Ingredients:

• 2 tomahawk steaks (approx. 2.5-3 lbs each)
• 1/2 cup olive oil
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1/4 cup balsamic vinegar
• 4 cloves garlic, minced
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes

Cooking Instructions:

1. Prepare the Marinade: In a medium bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, minced garlic, Dijon mustard, and honey. Once combined, add the chopped rosemary, thyme, black pepper, salt, smoked paprika, and red pepper flakes. Mix well until all ingredients are thoroughly incorporated.
2. Marinate the Steaks: Place the tomahawk steaks in a large resealable plastic bag or a shallow dish. Pour the marinade over the steaks, making sure they’re fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight to allow the flavors to fully penetrate the meat.
3. Preheat the Grill: About 30 minutes before grilling, remove the steaks from the refrigerator and let them come to room temperature. Preheat your grill to medium-high heat, approximately 450°F (232°C).
4. Grill the Steaks: Remove the steaks from the marinade and pat them dry with paper towels to guarantee a good sear. Place the steaks on the grill and cook for about 5-7 minutes per side for medium-rare, or until the internal temperature reaches your desired level of doneness (135°F for medium-rare).
5. Rest and Serve: Once grilled to perfection, remove the steaks from the grill and let them rest for about 10 minutes. This allows the juices to redistribute throughout the meat. Slice the steaks against the grain and serve with your favorite sides.

Extra Tips:

When cooking a tomahawk steak, it’s important to monitor the grill temperature closely to avoid overcooking. Using a meat thermometer can help you achieve the perfect level of doneness. For a more pronounced sear, consider using a cast iron skillet on the grill when flipping the steaks.

Additionally, letting the steaks rest after grilling is essential, as it guarantees the meat remains juicy and tender. If possible, use fresh herbs in your marinade as they provide a more vibrant flavor compared to dried herbs.

Must-Have Tools for Grilling Tomahawk Steaks

When it comes to impressing your guests with a meal, a Grilled Tomahawk Steak is sure to leave a lasting impression. This luxurious cut of beef, known for its long bone resembling a tomahawk axe, isn’t only visually stunning but also incredibly flavorful.

Grilling a Tomahawk Steak to perfection requires the right tools and techniques to guarantee you achieve that beautiful char on the outside while maintaining a juicy, tender interior. This recipe will guide you through the process, from selecting the best steak to enhancing its natural flavors with a simple yet delicious herb butter.

The key to grilling a perfect Tomahawk Steak lies in preparation and attention to detail. Begin by allowing the steak to come to room temperature, which helps it cook more evenly. Season it generously with salt and pepper to enhance its rich beefy flavor.

To elevate the experience, we’ll also prepare a homemade herb butter that melts over the steak, adding a layer of aromatic complexity. With the right combination of heat and timing, this steak will become the star of your dinner table, accompanied by the robust flavors of the herb-infused butter.

Ingredients for 4-6 servings:

• 2 Tomahawk steaks (approximately 2.5 lbs each)
• 2 tablespoons coarse sea salt
• 2 tablespoons freshly ground black pepper
• 1/2 cup unsalted butter, softened
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Lemon wedges, for serving (optional)

Cooking Instructions:

1. Prepare the Steaks: Remove the Tomahawk steaks from the refrigerator and let them sit at room temperature for 1 hour. Pat them dry with paper towels to remove any excess moisture.
2. Season the Steaks: Generously season both sides of the steaks with coarse sea salt and freshly ground black pepper. Press the seasoning into the meat to make sure it adheres well.
3. Make the Herb Butter: In a small bowl, combine the softened butter, chopped rosemary, thyme, and minced garlic. Mix well until all ingredients are evenly incorporated. Set aside.
4. Preheat the Grill: Prepare your grill for indirect cooking. Preheat it to high heat, aiming for a temperature of around 500°F (260°C).
5. Sear the Steaks: Brush the steaks with olive oil to prevent sticking. Place them directly on the grill grates over the hottest part of the grill. Sear each side for 3-4 minutes until a nice crust forms.
6. Cook Indirectly: Once seared, move the steaks to a cooler part of the grill for indirect cooking. Close the lid and cook for an additional 15-20 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
7. Rest the Steaks: Remove the steaks from the grill and let them rest on a cutting board for 10 minutes. This allows the juices to redistribute throughout the meat.
8. Serve with Herb Butter: Slice the steaks against the grain and top each slice with a generous dollop of the herb butter. Serve immediately with lemon wedges on the side, if desired.

Extra Tips:

For the ultimate grilling experience, a meat thermometer is essential to confirm the steaks reach the desired doneness. Letting the steaks rest is vital as it makes them juicier and more tender.

Additionally, if you prefer a different level of doneness, adjust the cooking time accordingly, keeping in mind that the steaks will continue to cook slightly as they rest.

Finally, consider pairing your Grilled Tomahawk Steak with a robust red wine or a flavorful side dish like grilled vegetables or a fresh salad to complement the rich flavors of the steak.

Create Perfect Grill Marks: A Step-by-Step Guide

Grilled Tomahawk Steak with Perfect Grill Marks is the ultimate showstopper for your next barbecue gathering. The tomahawk steak, with its impressive bone-in presentation, isn’t just about looks; it’s all about flavor and precision cooking. Achieving those perfect grill marks is an art that enhances the steak’s taste and visual appeal.

When grilled correctly, the steak develops a beautiful caramelized crust while remaining tender and juicy inside. To create restaurant-quality grill marks, you’ll need to master the technique of rotating the steak on the grill grates at the right times. This not only makes for a stunning presentation but also guarantees even cooking.

The key is to use a high-quality cut of meat, season it well, and maintain a consistent grill temperature. In this recipe, we’ll take you through each step to achieve those perfect grill marks, resulting in a memorable dining experience for 4-6 people.

Ingredients:

• 2 tomahawk steaks (each about 2-2.5 pounds)
• 4 tablespoons olive oil
• 2 tablespoons kosher salt
• 2 tablespoons freshly ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• Fresh rosemary sprigs (optional, for garnish)

Cooking Instructions:

1. Prepare the Steaks: Remove the tomahawk steaks from the refrigerator at least 1 hour before grilling to allow them to come to room temperature. Pat them dry with paper towels to remove any excess moisture, which aids in browning.
2. Season the Steaks: In a small bowl, mix the kosher salt, black pepper, garlic powder, and onion powder. Rub the steaks with olive oil, then generously season them with the spice mixture on all sides, pressing the seasoning into the meat.
3. Preheat the Grill: Preheat your grill to high heat, around 450-500°F (232-260°C). Clean the grill grates with a wire brush to ensure they’re free of any previous residue.
4. Sear the Steaks: Place the steaks on the grill diagonally across the grates. Sear for 3-4 minutes without moving them to create the first set of grill marks.
5. Create Crosshatch Marks: Rotate the steaks 45 degrees and continue to grill for another 3-4 minutes. This rotation is essential for creating those crosshatch grill marks.
6. Flip and Repeat: Flip the steaks over and repeat the process on the other side: grill for 3-4 minutes, then rotate 45 degrees and grill for another 3-4 minutes.
7. Check for Doneness: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F (54°C), for medium, 140°F (60°C). Remove from the grill once the desired doneness is achieved.
8. Rest the Steaks: Transfer the steaks to a cutting board and let them rest for at least 10 minutes. This resting period allows the juices to redistribute throughout the meat.
9. Serve: Slice the steaks against the grain and garnish with fresh rosemary sprigs if desired. Serve immediately to enjoy the full flavor and tenderness.

Extra Tips:

To achieve the best grill marks, make sure your grill is extremely hot before adding the steaks. This high heat is necessary for the Maillard reaction, which helps develop the deep, caramelized crust.

Avoid moving the steaks too often, as this can prevent the marks from forming properly. Additionally, consider using a two-zone grilling setup, where one side of the grill is hot for searing and the other is cooler for finishing the steaks to the desired doneness without burning.

Timing Your Grill: Optimal Cooking for Tomahawk Steaks

Grilled Tomahawk Steak is a show-stopping dish that’s perfect for impressing your guests. Known for its long bone and succulent marbling, the Tomahawk steak offers both a visual and taste feast. Cooking it requires some patience and precision to guarantee you achieve that perfect sear on the outside while keeping the inside juicy and tender. This recipe walks you through the ideal timing and techniques to grill a Tomahawk steak to perfection, making sure every bite bursts with flavor.

The key to grilling a Tomahawk steak is managing your grill’s temperature and timing for even cooking. You’ll want to start with a good sear at high heat to lock in the juices, followed by a lower heat for a steady cook to reach your desired doneness. Whether you prefer your steak medium-rare or well-done, controlling the internal temperature is essential. This recipe will guide you through setting up your grill, seasoning the steak, and monitoring the cooking process to achieve a deliciously grilled Tomahawk steak every time.

Ingredients (Serves 4-6):

• 2 Tomahawk steaks (each about 2 inches thick)
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons sea salt
• 1 tablespoon freshly ground black pepper
• 4 tablespoons unsalted butter
• Lemon wedges (for serving)

Cooking Instructions:

1. Prepare the Steaks: Remove the steaks from the refrigerator and let them sit at room temperature for at least 30 minutes. This helps them cook more evenly.
2. Season the Steaks: In a small bowl, mix the olive oil, minced garlic, chopped rosemary, salt, and pepper. Rub this mixture generously over both sides of the Tomahawk steaks, making sure they’re well-coated with the seasoning.
3. Preheat the Grill: Heat your grill to high heat, around 500°F (260°C) for direct heat. This will be used for searing the steaks initially.
4. Sear the Steaks: Place the seasoned steaks on the grill over direct heat. Sear each side for about 3-4 minutes until they’ve a nice charred crust.
5. Lower the Heat: After searing, move the steaks to a cooler part of the grill (indirect heat), reducing the grill’s temperature to medium, approximately 350°F (175°C).
6. Cook to Desired Doneness: Close the grill lid and cook the steaks for 15-20 minutes, flipping halfway through. Use a meat thermometer to check the internal temperature; aim for 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
7. Rest the Steaks: Remove the steaks from the grill and let them rest for 10 minutes. This allows the juices to redistribute, making for a juicy steak.
8. Serve: Slice the steaks against the grain and serve with a pat of butter on top and lemon wedges on the side for an added burst of flavor.

Extra Tips:

For the best results, always use a meat thermometer to gauge the steak’s doneness accurately, as the bone and thickness can make it challenging to judge by time alone.

Also, consider using a two-zone grilling method, where one side of your grill is set to high heat for searing, and the other side is at a lower temperature for finishing the steak. This helps in achieving the perfect crust without overcooking the interior.

Remember to let the steak rest after grilling, as this step is vital for retaining its juices and enhancing the overall tenderness.

Enhance Flavor With Reverse Searing Techniques

Impress your guests with a perfectly cooked tomahawk steak using reverse searing, a technique that guarantees a juicy interior with a beautifully caramelized crust. This method involves slowly bringing the steak to temperature before giving it a final sear over high heat. By cooking it gently first, you enhance the flavors and maintain the steak’s tenderness.

The tomahawk steak, with its long bone and generous marbling, is an ideal cut for this method, offering a dramatic presentation and a rich, beefy taste.

Start by choosing a quality tomahawk steak, preferably one that’s at least two inches thick. This won’t only make certain that the steak cooks evenly but also allows for a more pronounced contrast between the tender interior and crispy exterior. The reverse sear technique is well-suited to thick cuts, allowing you to control the internal temperature with precision while guaranteeing the outside achieves that much-desired crust.

Once you’ve mastered this technique, your tomahawk steak will be the centerpiece of any feast.

Ingredients (serving size: 4-6 people):

• 2 large tomahawk steaks (each about 2-3 pounds)
• 4 tablespoons olive oil
• 2 tablespoons kosher salt
• 2 tablespoons cracked black pepper
• 4 cloves garlic, minced
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 tablespoons unsalted butter

Cooking Instructions:

1. Prepare the Steaks: Remove the tomahawk steaks from the refrigerator and let them come to room temperature for about 30-45 minutes. This guarantees even cooking.
2. Season the Steaks: Rub the steaks with olive oil, then season generously on both sides with kosher salt, cracked black pepper, and minced garlic. Press the seasonings into the meat to help them adhere.
3. Preheat the Oven: Preheat your oven to 250°F (120°C). Place a wire rack on a baking sheet, allowing air to circulate around the steak for even cooking.
4. Slow Roast: Place the seasoned steaks on the wire rack and insert an oven-safe meat thermometer into the thickest part of one steak. Roast in the preheated oven until the thermometer reads 120°F (49°C) for medium-rare, about 45 minutes to 1 hour.
5. Rest the Steaks: Remove the steaks from the oven and let them rest for 10 minutes. This resting period allows the juices to redistribute throughout the meat.
6. Preheat the Grill: Heat your grill to high, or place a cast-iron skillet on high heat if you’re searing indoors. You want the surface to be extremely hot to achieve a good sear.
7. Sear the Steaks: Add a bit more olive oil to the grill or skillet. Place the steaks on the hot surface and sear for about 2-3 minutes on each side, until a deep, brown crust forms.
8. Baste with Butter and Herbs: In the final minute of searing, add the butter, rosemary, and thyme to the pan or grill. Use a spoon to baste the melted herb-infused butter over the steaks.
9. Final Resting: Remove the steaks from the heat and let them rest for another 5-10 minutes. This final rest guarantees the steaks remain juicy when sliced.

Extra Tips:

For the best results, make certain your tomahawk steaks are well-marbled, as the fat contributes to both flavor and tenderness. If possible, use a meat thermometer to accurately gauge the internal temperature, avoiding overcooking.

When searing, ensure your grill or skillet is hot enough to achieve a perfect crust without overcooking the interior. Finally, feel free to experiment with different herbs or additional seasoning blends to tailor the flavor profile to your liking.

Perfect Side Dishes for Tomahawk Steaks

Grilled Tomahawk Steak is a showstopper on any dining table, famed for its rich flavor and impressive presentation. The tomahawk steak, with its long rib bone and thick cut, is perfect for grilling, allowing the marbling of the meat to impart a succulent, juicy taste.

Paired with a rich, herb-infused butter, this dish becomes a decadent experience. When cooking a tomahawk steak, it’s crucial to get the perfect sear to lock in the juices, followed by a gentle cook to achieve your desired doneness.

Accompany this steak with some well-chosen side dishes to complete your meal. Classic options include grilled vegetables, such as asparagus or bell peppers, which can be easily cooked alongside the steak. A creamy garlic mashed potato or a bright, zesty salad can also add balance to the richness of the steak.

Here, we’ll focus on preparing the tomahawk steak with a luxurious herb butter that will melt over the meat, enhancing its natural flavors.

Ingredients (Serving Size: 4-6 people):

• 2 tomahawk steaks (approximately 2 inches thick)
• Salt and freshly ground black pepper
• 4 tablespoons olive oil
• 1 cup unsalted butter, softened
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 1 tablespoon fresh rosemary, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• Zest of 1 lemon

Cooking Instructions:

1. Prepare the Herb Butter: In a medium bowl, combine the softened butter, parsley, thyme, rosemary, garlic, lemon juice, and lemon zest. Mix until all ingredients are well incorporated. Place the herb butter onto a piece of plastic wrap, roll it into a log shape, and refrigerate until firm.
2. Season the Steaks: Bring the tomahawk steaks to room temperature by letting them sit out for about 30 minutes. This guarantees even cooking. Pat the steaks dry with paper towels and generously season both sides with salt and freshly ground black pepper.
3. Prepare the Grill: Preheat your grill to high heat. For charcoal grills, aim for a temperature of 450-500°F. For gas grills, preheat to high, then lower to medium-high just before grilling the steaks.
4. Sear the Steaks: Brush the steaks with olive oil on both sides. Place them directly over the hottest part of the grill and sear for 3-4 minutes per side, creating a nice crust.
5. Cook to Desired Doneness: After searing, move the steaks to a cooler part of the grill to continue cooking. Use a meat thermometer to check the internal temperature. For medium rare, aim for 130-135°F, which typically takes an additional 10-15 minutes. Adjust cooking time based on your preference.
6. Rest the Steaks: Once cooked to your liking, remove the steaks from the grill and let them rest for 10-15 minutes. This allows the juices to redistribute throughout the meat.
7. Serve: Slice the steaks against the grain and top each portion with a generous slice of the herb butter. Serve with your choice of sides.

Extra Tips:

For best results, use a meat thermometer to accurately gauge the steak’s doneness, as cooking times can vary based on steak thickness and grill type.

If you prefer a smoky flavor, consider adding wood chips to your grill. Additionally, letting the herb butter sit at room temperature for a few minutes before serving can make it easier to slice and will allow it to melt beautifully over the hot steak.

Adjust the seasoning of the herb butter to your taste preferences, and consider experimenting with different herbs if desired.

Sizzling Sauces to Complement Your Steak

Grilled Tomahawk Steak is a luxurious and impressive dish, perfect for special occasions or a gourmet treat at home. The steak, known for its long, bone-in ribeye cut, isn’t only visually striking but also rich in flavor. The key to an unforgettable Tomahawk Steak lies in its preparation and the complementary sauces that elevate its taste. One such sauce that pairs beautifully with the robust flavor of the steak is a Sizzling Peppercorn Sauce. This sauce adds a spicy, creamy element that enhances the steak’s natural flavors without overpowering them.

Preparing the perfect Tomahawk Steak requires attention to detail and a few choice ingredients. This recipe will guide you through the process of grilling the steak to perfection, as well as crafting a delectable peppercorn sauce that sizzles with flavor. With a serving size suitable for 4-6 people, this dish is ideal for a family gathering or a dinner party with friends. Follow the steps below to create a memorable dining experience.

Ingredients (Serves 4-6)

• For the Tomahawk Steak:
• 2 Tomahawk Steaks (approximately 2.5 lbs each)
• 4 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 4 cloves garlic, minced
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• For the Sizzling Peppercorn Sauce:
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 1/4 cup green peppercorns in brine, drained and crushed
• 1 cup beef stock
• 1/2 cup heavy cream
• 2 tablespoons brandy or cognac
• Salt to taste

Cooking Instructions

1. Prepare the Steak: Begin by removing the steaks from the refrigerator at least 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels, then rub each steak with olive oil, salt, and freshly ground black pepper. Press the minced garlic and fresh herbs onto both sides of each steak.
2. Preheat the Grill: Preheat your grill to high heat, around 500°F (260°C). Verify the grates are cleaned and oiled to prevent sticking.
3. Grill the Steaks: Place the Tomahawk Steaks on the hottest part of the grill. Sear each side for about 4-5 minutes until a nice crust forms. Move the steaks to a cooler part of the grill and continue to cook with the lid closed, flipping occasionally, until the internal temperature reaches 130°F (54°C) for medium-rare.
4. Rest the Steaks: Once cooked to your desired doneness, remove the steaks from the grill and let them rest for 10-15 minutes. This allows the juices to redistribute, guaranteeing a juicy steak.
5. Prepare the Sauce: In a saucepan over medium heat, melt the butter and add olive oil. Sauté the shallots until translucent. Add the crushed green peppercorns and cook for 1 minute. Pour in the brandy, carefully ignite to flambé, and cook until the alcohol evaporates. Gradually add the beef stock and let it reduce by half. Stir in the heavy cream and allow the sauce to simmer until it thickens to your liking. Season with salt.
6. Serve: Slice the Tomahawk Steaks across the grain and serve with the sizzling peppercorn sauce drizzled on top or on the side.

Extra Tips

For the best results, use a meat thermometer to verify you achieve the perfect level of doneness. Resting the steak is essential, as it helps retain the juices, making the meat more tender and flavorful.

If you prefer a smokier flavor, consider adding wood chips to the grill. The peppercorn sauce can be adjusted to taste; if you prefer a milder version, reduce the amount of peppercorns. Enjoy your culinary masterpiece with a side of roasted vegetables or a fresh salad.

Wine Pairings to Elevate Your Steak Dinner

The Tomahawk steak, known for its impressive size and rich marbling, is a cut that guarantees a luxurious dining experience. When grilled to perfection, this steak boasts a caramelized crust with a juicy, tender interior that’s sure to impress your guests. Pairing it with the right wine can further elevate your meal, enhancing the flavors of both the steak and the wine. A full-bodied red wine such as a Cabernet Sauvignon or a Syrah is ideal, as these wines possess the robustness to stand up to the steak’s richness.

For a well-rounded meal, consider serving the steak with sides that complement its bold flavors. Grilled vegetables, a garlic herb butter, and a fresh green salad can all add a delightful contrast to the hearty main course. Whether you’re celebrating a special occasion or simply indulging in a gourmet meal at home, this Grilled Tomahawk Steak Dinner is a culinary experience that won’t disappoint.

Ingredients for 4-6 servings:

• 2 Tomahawk ribeye steaks (approximately 2-2.5 inches thick)
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• Salt and freshly ground black pepper
• 1 cup unsalted butter, softened
• 1 lemon, juiced
• 4 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1 red onion, thinly sliced
• 3 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard

Cooking Instructions:

1. Prepare the Tomahawk Steaks: Remove the Tomahawk steaks from the refrigerator about an hour before cooking to bring them to room temperature. Pat them dry with paper towels to remove any excess moisture. This step helps in achieving a good sear.
2. Season the Steaks: In a small bowl, combine the olive oil, garlic, rosemary, and thyme. Rub the mixture generously over both sides of the steaks. Season liberally with salt and freshly ground black pepper.
3. Preheat the Grill: Preheat your grill to high heat, around 450-500°F (232-260°C). If using a charcoal grill, ensure the coals are hot and ashed over.
4. Grill the Steaks: Place the steaks on the grill, searing each side for about 3-4 minutes to develop a nice crust. After searing, move the steaks to a cooler part of the grill and continue cooking with the lid closed until the internal temperature reaches your desired doneness (125°F for rare, 135°F for medium-rare, 145°F for medium).
5. Rest the Steaks: Once cooked to your preference, remove the steaks from the grill and let them rest for at least 10 minutes. This allows the juices to redistribute, guaranteeing a juicy steak.
6. Prepare the Herb Butter: While the steaks rest, mix the softened butter with lemon juice, and a pinch of salt and pepper. Optionally, add a bit more chopped rosemary and thyme for additional flavor.
7. Assemble the Salad: In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion. In a separate small bowl, whisk together the balsamic vinegar and Dijon mustard. Drizzle over the salad and toss well to coat.
8. Serve: Slice the Tomahawk steaks against the grain. Serve with a dollop of herb butter on top, alongside the salad and your choice of grilled vegetables.

Extra Tips:

For the best results, invest in a meat thermometer to accurately gauge the doneness of your steak. Remember that the steak will continue to cook slightly as it rests, so it’s best to remove it from the grill just before it reaches your desired temperature.

When selecting your wine, consider the steak’s seasoning and sides; a Cabernet Sauvignon pairs well with a simple steak while a Syrah can complement more herbaceous flavors. Finally, make sure your grill is clean and well-oiled to prevent the steaks from sticking and to achieve those coveted grill marks. Enjoy your gourmet Grilled Tomahawk Steak Dinner!

Presenting Your Tomahawk Steak Like a Pro

Grilled Tomahawk Steak is the epitome of steakhouse luxury, with its impressive size and tender, marbled meat. When cooked to perfection and presented with flair, it becomes the centerpiece of any meal.

The tomahawk steak, with its long bone reminiscent of a Native American axe, isn’t just a meal but an experience. Pair it with a simple herb butter and a side of charred vegetables to bring out the natural flavors of the steak while adding a gourmet touch.

To truly impress, present your Tomahawk steak on a large wooden cutting board, surrounded by vibrant charred vegetables like bell peppers and asparagus. A drizzle of herb butter over the meat adds a glossy finish and enhances the flavor profile with its aromatic richness. This recipe will guide you through the process of achieving a perfectly grilled steak and elevate your presentation skills to that of a seasoned pro.

Ingredients for 4-6 servings:

• 2 Tomahawk steaks (2.5-3 pounds each)
• Olive oil
• Salt
• Freshly ground black pepper
• 2 tablespoons unsalted butter, softened
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon fresh rosemary, finely chopped
• 3 cloves garlic, minced
• 2 lemons, halved
• 2 red bell peppers, quartered
• 1 bunch asparagus, trimmed

Cooking Instructions:

1. Preparation: Remove the tomahawk steaks from the refrigerator and allow them to come to room temperature for about 30-45 minutes. This guarantees even cooking. Preheat your grill to high heat, about 500°F.
2. Season the Steaks: Brush both sides of the tomahawk steaks with olive oil. Generously season with salt and freshly ground black pepper. This creates a flavorful crust when grilled.
3. Make the Herb Butter: In a small bowl, combine the softened butter, parsley, thyme, rosemary, and minced garlic. Mix well and set aside.
4. Grill the Steaks: Place the steaks on the grill over direct heat. Sear each side for about 4-5 minutes to develop a nice char. Then, move the steaks to indirect heat, cover, and grill for an additional 15-20 minutes, or until the internal temperature reaches your preferred doneness (130°F for medium-rare).
5. Prepare the Vegetables: While steaks are cooking, toss the red bell peppers and asparagus with olive oil, salt, and pepper. Grill alongside the steak for about 5-7 minutes or until charred and tender.
6. Rest the Steaks: Once cooked, remove the steaks from the grill and let them rest for 10 minutes before slicing. This allows the juices to redistribute, guaranteeing a juicy steak.
7. Finish and Serve: Just before serving, squeeze fresh lemon juice over the steaks and vegetables. Spread the herb butter over the top of the steaks, allowing it to melt and enhance the flavors. Slice the steak against the grain for the best texture.

Extra Tips:

When grilling the tomahawk steak, make sure to use a meat thermometer to accurately gauge the internal temperature. Overcooking can lead to a dry steak, so aim for a few degrees below your target temperature, as the steak will continue to cook while resting.

For added flavor, consider using wood chips on your grill to impart a smoky aroma to the meat. Finally, when presenting, remember that a well-arranged platter with a balance of colors and textures won’t only appeal to the taste buds but also to the eyes, making your dish a memorable dining experience.