Grilled Tomahawk Steak

This showstopper is perfect for weekends or even a weeknight. With simple ingredients, you can enjoy a restaurant-worthy Tomahawk Steak at home. And, use up all of those fresh herbs to create a simple herby ‘dressing’ which goes just perfectly with the steak.

Grilled Tomahawk Steak

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Grilled Tomahawk Steak

Prep Time

30–60 min

Total Time

1 hour 30 min

Serves

4 people

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Ingredients

3.5lb tomahawk steak

2 tsp coarse salt, divided

½ tsp ground pepper

Suggested sides:

Sauteed mushrooms with butter, garlic, salt & pepper

Swiss chard, sauteed with olive oil and salt & pepper

Herby Dressing:

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

Steak juices

Instructions

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.