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The Ultimate Guide to Grilled Tomahawk Steak

The Ultimate Guide to Grilled Tomahawk Steak

A thick, juicy Tomahawk steak prepared using the reverse-sear method, ensuring a tender interior and a crispy, flavorful crust.

  • Total Time: 1 hour, plus 12 hours dry brining
  • Yield: Serves 6

Ingredients

– 1 (2 ¾ lb) Tomahawk steak
– 1 tbsp brown sugar
– 1 tbsp Montreal steak seasoning
– 2 tsp garlic powder
– 2 tsp onion powder
– ¼ cup salted butter
– 1 tbsp minced shallot
– 1 clove garlic, minced
– 1 tbsp chopped fresh chives

Instructions

1. Dry Brine: Season the steak and refrigerate uncovered overnight.
2. Slow Cooking: Preheat oven to 300°F, place steak on a wire rack over a baking sheet, and cook until internal temperature reaches 110°F.
3. Searing: Preheat grill to 500°F, sear steak for 2 minutes per side, rotating for grill marks.
4. Rest and Baste: Let steak rest for 10 minutes while basting with compound butter.
5. Slice & Serve: Cut against the grain, plate, and serve with the bone for presentation.

Notes

– Always use a meat thermometer to avoid overcooking.
– Let steak rest before slicing to retain juices.
– Consider cast iron or broiler searing if a grill is unavailable.

  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Reverse Sear
  • Cuisine: American Steakhouse

Nutrition

  • Calories: 649 kcal
  • Sugar: 2g
  • Sodium: 424mg
  • Fat: 47g
  • Saturated Fat: 22g
  • Carbohydrates: 4g
  • Fiber: 0g
  • Protein: 52g
  • Cholesterol: 182mg