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Preparation Methods
Grill
- Season steak with favorite seasoning and refrigerate on a wire rack for 2-4 hours uncovered.
- Prepare grill for 2-zone grilling (direct & indirect heat). Light grill on high on one side, and low on the other side. Allow grill to come to 400° for searing.
- Once grill has heated up, sear steak over the hot side of the grill for 4 minutes on each side. Halfway through each side (so after 2 minutes), rotate the steak 45-90 degrees to form grill marks on the tomahawk.
- After the steak has seared for 4 minutes on each side (8 minutes total), move steak to the cooler side of the grill.
- Close lid and cook until internal temperature of the steak reaches 115° for medium rare.
- Remove steak from grill and let it rest for 10-15 minutes before slicing. The steak will continue to cook while resting to the perfect 125° for medium rare. Top with compound butter if desired.
SEAR/OVEN
- Season steak with favorite seasoning and refrigerate on a wire rack for 2-4 hours uncovered.
- Preheat oven to 350°.
- In a heavy skillet or oven-proof pan, heat 2 tablespoons olive oil over high heat until it’s just starting to smoke. Lay the tomahawk steak into the skillet and sear 1 minute. (Step back a bit since it will smoke and spatter.) Lower the heat to medium-high and cook for 5 minutes without moving it.
- Using tongs and the bone as a handle, turn the steak over and cook another 3 minutes.
- Transfer steak to oven roasting until internal temperature comes to 115°, flipping halfway through.
- Remove from oven and place on cutting board and tent loosely with foil and allow to rest. The steak will continue to cook while resting to the perfect 125° for medium rare. Top with compound butter if desired.
