Looking to impress your dinner guests with a show-stopping meal? Look no further than the Tomahawk Steak! This impressive cut of meat is not only visually striking, but it's also incredibly flavorful and tender.
The Tomahawk Steak is a bone-in ribeye steak, cut with at least 5 inches of rib bone left intact. It's named after its resemblance to a tomahawk axe, with the long bone resembling the handle and the meaty part resembling the blade. This impressive cut of beef is typically reserved for special occasions and is sure to wow anyone lucky enough to be seated at your dinner table.
But how do you cook the perfect Tomahawk Steak? In this recipe, let sgw.grill show you how to achieve a perfect sear on the outside while keeping the inside tender and juicy. So fire up the grill, grab your tongs, and your Rustic Hand Forged Serbian Cleaver and let's get cooking!
- Tomahawk steak
- Olive oil
- Kinders “the blend”
- 1 stick of Kerrygold salted butter
- 1 Tsp parsley
- 1 Tsp thyme
- 1 Tsp rosemary
- 4 cloves freshly minced garlic
- 1/2 tsp crushed red pepper
- 1/2 tsp freshly ground pepper
- 1/2 tsp herbs de Provence
- 1/2 tsp garlic salt
- 1 Tsp olive oil
- Set smoker to 250
- Use olive oil as a binder and heavily season tomahawk with kinders “the blend” rub
- Allow steak to sit out for minimum 30 mins up to a hour before placing on the smoker
- While waiting combine ingredients to softened butter to create your compound butter
- Roll compound butter mix into a cylinder shape using cellophane and place in fridge
- Place tomahawk on smoker at 250 until steak reaches an internal temperature of 120
- Remove steak from smoker and increase heat to 450 open vent to allow open flame and sear each side to desired crust
- Remove from smoker and allow to rest for minimum 15-20 minutes
- While resting place compound butter on top of tomahawk
- Dive in & enjoy!