Taming the Tomahawk

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I’ve been wanting to post about conquering the Tomahawk for quite some time now. I’ve had my share of Tomahawk flops – and they are epic! Completely charred on the outside and still blue on the inside or just darn right overcooked and chewy grey – what a waste! Happy to say that through some trial and error, I’ve finally figured it out.

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There is something very primal about serving up a Tomahawk steak. Don’t be intimidated – Follow these instructions and you’ll be serving up this Flintstone like steak! Yaba-Daba-Doooooo!!!

The Tomahawk

  • 1 Tomahawk steak, between 3-4 lbs, trimmed of some of the fat to reduce flare ups but leave some on to keep things juicy
  • Kosher salt, freshly ground pepper and/or your favorite steak spice

Three hours before show time, remove your steak from the fridge. Pat dry with paper towel and liberally sprinkle with salt and pepper or steak spice.

Fire up one side of your BBQ and preheat to 350°F. Place your steak on the other side of your BBQ and cook over indirect heat, flipping every 5 minutes until the center of the steak measure 95°F. This can take between 15-20 minutes depending on the size, thickness of your steak and the outside temperature.

While the steak is cooking prepare a large plate and a few large sheets of foil.

Once your steak has reached 95°F, transfer to your prepared plate and wrap tightly with foil. Allow the steak to rest for 15 minutes. The internal temperature with continue to rise and the steak will continue to cook during this time.

While the steak is resting, crank your BBQ to sear!!!

After 15 minutes of resting, place the steak on the hottest part of your grill and give it a sear on each side. The internal temperature should reach 130°F for medium rare. Remove from heat, cover for 10 minutes and slice.

The easiest way to slice and present your steak is to remove the meat from the bone first before cutting it into slices. Arrange the slices decoratively on a serving platter.

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