The Grilled Tomahawk Steak is a culinary masterpiece known for its impressive presentation and bold, beefy flavor. This recipe uses the reverse sear method to achieve even cooking and a mouthwatering crust. Topped with a flavorful compound butter made of shallots, garlic, and chives, it’s perfect for special occasions or indulgent meals.
Ingredients
Steak Rub:
- 1 tablespoon brown sugar
- 1 tablespoon Montreal steak seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Compound Butter:
- 1/2 cup unsalted butter, softened
- 1 small shallot, finely minced
- 2 garlic cloves, finely minced
- 1 tablespoon chopped fresh chives
- 2 teaspoons steak rub (from above)
Steak:
- 1 (2 1/2-pound) tomahawk steak
Directions
- Prepare the Steak Rub:
- Mix brown sugar, Montreal steak seasoning, garlic powder, and onion powder in a small airtight container. Set aside 2 teaspoons for the compound butter.
- Season the Steak:
- Rub the tomahawk steak generously with the steak rub on all sides. Leave uncovered in the refrigerator to dry-brine overnight.
- Make the Compound Butter:
- Combine softened butter, shallot, garlic, chives, and the reserved steak rub in a small bowl. Mix until evenly combined and refrigerate in an airtight container.
- Bring Steak to Room Temperature:
- Remove the steak from the refrigerator 1 hour before cooking.
- Preheat the Oven:
- Set the oven to 300°F (150°C) and prepare an instant-read thermometer, setting it to 110°F (43°C) for medium-rare.
- Bake the Steak:
- Place the steak on a sheet pan and bake until the internal temperature reaches 110°F, about 45 minutes. Check temperature starting at 30 minutes.
- Preheat the Grill:
- Heat your outdoor grill to high and lightly oil the grates.
- Grill and Sear:
- Sear the steak on the hot grill for about 2 minutes per side until the internal temperature reads 125°F to 135°F for medium-rare.
- Finish with Compound Butter:
- Smear compound butter over the steak after grilling. Let rest for 10 minutes.
- Slice and Serve:
- Slice the steak, serve with melted butter, and enjoy with sides of your choice.
Nutritional Information (Approximate Per Serving)
- Calories: 800-1000
- Protein: 60g
- Fat: 70g
- Carbohydrates: 5g (from rub and butter)
This recipe guarantees a showstopping dish with perfectly cooked, juicy meat and a flavorful crust. Pair with baked potatoes or grilled vegetables for a complete meal.
Exploring the Culinary Marvel of the Grilled Tomahawk Steak
The Grilled Tomahawk Steak stands as a testament to culinary excellence, merging visual grandeur with bold, uncompromising flavors. This dish is an ideal centerpiece for any special occasion or indulgent meal, offering an experience that is as much about the journey of cooking as it is about the final product. From its dramatic appearance to its expertly crafted flavors, the Grilled Tomahawk Steak is a dish that deserves its place in the spotlight.
The Iconic Tomahawk Steak
What makes the Tomahawk steak unique is its long, frenched bone, reminiscent of a tomahawk axe, which lends it its name. This ribeye cut includes ample marbling, making it naturally tender and flavorful. The bone not only adds to its striking presentation but also helps to retain heat and moisture during cooking, ensuring a juicy and succulent steak. The sheer size of the steak, often weighing around 2 to 3 pounds, makes it a dish meant to impress.
Cooking such a large cut can be daunting, but the reverse sear method, used in this recipe, ensures perfect results. By slowly cooking the steak at a low temperature before finishing with a high-heat sear, this method guarantees an evenly cooked interior and a beautifully caramelized crust.
The Art of Seasoning
The seasoning in this recipe strikes a delicate balance between enhancing the natural beefy flavors and adding complementary notes. The steak rub, with its blend of brown sugar, Montreal steak seasoning, garlic powder, and onion powder, provides a subtle sweetness and a savory depth that pairs beautifully with the rich marbling of the Tomahawk steak.
Dry-brining the steak overnight is a crucial step that elevates the flavor profile. This technique allows the rub to penetrate the meat deeply while also improving its texture by tenderizing the fibers and drawing out excess moisture, which is then reabsorbed. The result is a steak that is not only flavorful but also boasts a crisp, crusty exterior when grilled.
The Decadence of Compound Butter
The use of compound butter in this recipe is a stroke of genius. Made with softened unsalted butter mixed with finely minced shallots, garlic, chives, and a hint of the steak rub, this butter melts gloriously over the hot steak, creating a luxurious finish. The compound butter serves multiple purposes—it adds moisture, enhances the steak’s flavor with its aromatic blend, and provides a polished, professional touch.
The addition of shallots and garlic infuses the butter with a mild, sweet pungency, while the chives lend a fresh, herbaceous note. The butter’s richness acts as a perfect counterpoint to the steak’s bold, beefy flavors, making each bite a harmonious balance of taste and texture.
Perfecting the Reverse Sear Method
The reverse sear method is a modern culinary technique that has gained widespread acclaim for its ability to produce consistently perfect steaks. Here’s why it works so well:
- Low and Slow Cooking: Baking the steak at a low temperature allows it to cook evenly from edge to center. This step minimizes the risk of overcooking and ensures that the steak’s interior remains juicy and tender.
- Temperature Precision: By using an instant-read thermometer, you have full control over the steak’s doneness. Cooking the steak to 110°F (43°C) before searing ensures it is perfectly medium-rare after the final step.
- High-Heat Sear: The final sear on a hot grill creates the sought-after Maillard reaction, where the steak’s surface develops a flavorful, caramelized crust. This step not only enhances the flavor but also provides an appealing contrast in texture between the crispy exterior and the tender interior.
A Showstopper for Any Occasion
The Grilled Tomahawk Steak is a versatile dish that can be paired with an array of sides to create a complete meal. Traditional options like baked potatoes, creamy mashed potatoes, or grilled asparagus complement the steak’s robust flavors. For a more elevated dining experience, consider pairing it with truffle-infused mashed potatoes or a vibrant chimichurri sauce for a tangy, herbaceous kick.
For wine enthusiasts, a bold red wine such as a Cabernet Sauvignon or a Syrah pairs wonderfully with the steak, complementing its richness and enhancing the overall dining experience.
Conclusion: A Recipe Worth Mastering
The Grilled Tomahawk Steak is more than just a meal; it’s an experience that combines artistry, technique, and indulgence. From its dramatic presentation to its perfectly balanced flavors, this dish is designed to impress and satisfy. The reverse sear method, combined with the flavorful steak rub and luxurious compound butter, ensures a culinary masterpiece every time.
Whether you’re celebrating a special occasion, hosting a dinner party, or simply treating yourself to a gourmet feast, this recipe offers a chance to elevate your cooking game and create unforgettable moments around the table. The effort you invest in preparing and cooking this steak is richly rewarded in the form of a dish that exudes sophistication and delivers unparalleled flavor.
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Grilled Tomahawk Steak
Description
The Grilled Tomahawk Steak is a culinary masterpiece known for its impressive presentation and bold, beefy flavor. This recipe uses the reverse sear method to achieve even cooking and a mouthwatering crust. Topped with a flavorful compound butter made of shallots, garlic, and chives, it’s perfect for special occasions or indulgent meals.
Ingredients
Steak Rub:
- 1 tablespoon brown sugar
- 1 tablespoon Montreal steak seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Compound Butter:
- 1/2 cup unsalted butter, softened
- 1 small shallot, finely minced
- 2 garlic cloves, finely minced
- 1 tablespoon chopped fresh chives
- 2 teaspoons steak rub (from above)
Steak:
- 1 (2 1/2-pound) tomahawk steak
Instructions
- Prepare the Steak Rub:
- Mix brown sugar, Montreal steak seasoning, garlic powder, and onion powder in a small airtight container. Set aside 2 teaspoons for the compound butter.
- Season the Steak:
- Rub the tomahawk steak generously with the steak rub on all sides. Leave uncovered in the refrigerator to dry-brine overnight.
- Make the Compound Butter:
- Combine softened butter, shallot, garlic, chives, and the reserved steak rub in a small bowl. Mix until evenly combined and refrigerate in an airtight container.
- Bring Steak to Room Temperature:
- Remove the steak from the refrigerator 1 hour before cooking.
- Preheat the Oven:
- Set the oven to 300°F (150°C) and prepare an instant-read thermometer, setting it to 110°F (43°C) for medium-rare.
- Bake the Steak:
- Place the steak on a sheet pan and bake until the internal temperature reaches 110°F, about 45 minutes. Check temperature starting at 30 minutes.
- Preheat the Grill:
- Heat your outdoor grill to high and lightly oil the grates.
- Grill and Sear:
- Sear the steak on the hot grill for about 2 minutes per side until the internal temperature reads 125°F to 135°F for medium-rare.
- Finish with Compound Butter:
- Smear compound butter over the steak after grilling. Let rest for 10 minutes.
- Slice and Serve:
- Slice the steak, serve with melted butter, and enjoy with sides of your choice.