Frenched Tomahawk Steak

 

tom1I had been waiting months to cook one of these bad boys. The Long French style bone in steak gives the appearance of a hatchet or Native American Tomahawk, giving it it’s name. Hand cut, 2 inches thick and weighing 37.10 ounces, this richly marbled Rib Steak melted in our mouths. Needless to say, I impressed myself on this one. It was cooked perfectly to 127 degrees. I am fucking awesome.

Ingredients:

  • 1 Tomahawk steak
  • 1/4 block of butter
  • 1 bulb of garlic
  • fresh rosemary
  • shaved salt
  • pepper
  • garlic powder
  • olive oil
  • tinfoil pan
  • digital thermometer

Instructions:

  1. Let steak sit on counter for 30 mins before cooking to adjust to room temp.
  2. Rinse and pat dry with paper towel.
  3. On a large plate or pan, sprinkle generous amounts of salt, pepper and garlic ( or your favourite dry rub), don’t think you’ve used too much. This is a large cut of meat, it can take it
  4. Rub steak with Olive oil, then coat the 2” outside layer in a rolling motion.
  5. Rub remainder of spices on each flat side of the Steak
  6. Have Grill on high heat in the beginning to get grill marks. Lay the steak down and press onto the grill. Leave for 1 1/2 minutes and flip, repeating this step on the other side.tom2
  7. Once grill marks have been achieved, place steak on upper rack and turn down grill to low setting, creating an internal temp of 260 degrees(no higher then 300).
  8. In the tin foil pan, add butter, rosemary, splash of oil, salt, pepper, and garlic. Place under steak allowing the juices to drip into pan.
  9. Once butter is melted, begin to baste. Repeat at least 3 times during cooking process, which should take about 45 mins.
  10. Once steak has an internal temp of 125 degree, which is determined by your digital thermometer, remove and let sit on a plate for 5-7 mins before cutting. This allows the juices to be sealed within.tom3
  11. Remove bone and place to the side, it can be used for a broth or it makes for epic dog treat.
  12. Slice steak against the grain and serve with roasted potatoes or other veggies, however the focus is on the meat, so don’t go crazy with side options. tom4