GRILLED TOMAHAWK STEAK
A grilled Tomahawk Steak is impressive to serve to company, though is simple to make with just three ingredients.
Provided by Nora from Savory Nothings
Categories Main Course
Time 45m
Number Of Ingredients 2
Steps:
- Heat grill on highest setting (or prepare charcoal grill).
- Pat steak dry with paper towels, then season with salt (and pepper, if desired).
- Sear steak on high heat (or over hottest zone of charcoal grill) for 3-5 minutes per side, doing a quarter turn halfway through for nice grill marks - you want to yield a nice crust here.
- Reduce heat to medium (or move steak to indirect heat on charcoal grill (to the side away from direct heat; or over ash-covered coal)). Cook steak for 10-25 minutes, flipping once, to 5°F below desired internal temperature (exact cooking time will depend on size/thickness and desired doneness - a meat thermometer is highly recommended! see notes for guidance).
- Once steak reaches desired internal temperature, remove to a plate and tent with aluminium foil. Allow steak to rest for 5-10 minutes before slicing to serve. Internal tempreature will rise about 5°F per 5 minutes of resting.
Nutrition Facts : ServingSize 1 serving, Calories 472 kcal, Protein 46 g, Fat 32 g, SaturatedFat 14 g, Cholesterol 138 mg, Sodium 118 mg, UnsaturatedFat 17 g
GRILLED TOMAHAWK STEAKS WITH RESTING BUTTER
Provided by Food Network
Categories main-dish
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Remove the steaks from the refrigerator, then sprinkle on both sides generously with salt and place on a wire rack over a sheet pan. Allow to come up to room temperature, about 2 hours.
- Preheat a grill for two-zone cooking with high heat on one side and no heat on the other side. (The overall grill temperature should be 325 degrees F on the grill grates.)
- Using a paper towel, wipe off any excess moisture and salt from the steaks.
- Start the steaks on the indirect heat side of the grill. (The target grill temperature should be around 250 degrees F.) Cover and grill the steaks, flipping once, until the internal temperature reads 125 degrees F (10 degrees away from finished target temp), about 45 minutes to an hour.
- Meanwhile, combine the butter, thyme, Worcestershire, a pinch of salt and some pepper in a small bowl. Spread one spoonful of the butter directly on your serving board underneath where each steak will be placed. Do this before you get your steaks on the grill so that when they come off, you can set each steak on a spoonful of the butter. Set aside the remaining butter for the top of the grilled steaks.
- Move the steaks to the direct-heat side of the grill and sear until the internal temperature reads 135 degrees F, 2 to 3 minutes per side. Place the steaks on the resting butter and use a fork to spread the remaining butter over the steaks. Let the steaks rest for 10 minutes before slicing.
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