3.5lb tomahawk steak
2 tsp coarse salt, divided
½ tsp ground pepper
Sauteed mushrooms with butter, garlic, salt & pepper
Swiss chard, sauteed with olive oil and salt & pepper
1/2 cup of finely chopped mixed herbs (oregano, parsley, thyme, rosemary)
1/2 cup high quality olive oil
2 garlic cloves, minced
Salt & pepper to taste
Preparation: 30-60 minutes
Total Time: 1 hour 30 minutes to 2 hours
Kitchen Equipment: cooling rack or plate, cookie sheet, cutting board
- First start by salting the steak. Put the steak on a wire rack over a baking sheet OR on a plate. Pat the steak dry with paper towels. Season both sides with salt (1 tsp per side) and let stand at room temperature for at least 30 minutes, up to 1 hour minutes. Then, season with ground pepper on both sides.
- Preheat the grill with one side on high heat (500-550F) and the other side on low.
- Oil the grill and sear the steak over the high heat side, 4-5 minutes per side until nice and charred.
- Then, move the steak to the lower heat side of the grill (keep the other side on high heat the entire time) and cook the steak 6-8 minutes per side.
- Finally, using tongs lift the tomahawk steak and sear the edges to render some of the fat on the bone side and fat-cap side.
- Grill steak to desired temperature - it may need a bit longer or shorter on the grill depending on your grilling setup (120F for rare which should move to 125F for medium rare as the steak rests). Using a meat thermometer is extremely helpful too.
- Total cooking time is approximately 22-26 minutes depending on the doneness you desire.
- Move steak to a clean board or plate, dollop with a bit of butter and let rest for 10 minutes.
- Slice the steak against the grain for tender pieces.
- Use the steak juices to make the herby dressing: mix juices with olive oil, herbs and garlic and drizzle overtop of steak.