I 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.
- 1 Tomahawk steak
- 1/4 block of butter
- 1 bulb of garlic
- fresh rosemary
- shaved salt
- garlic powder
- olive oil
- tinfoil pan
- digital thermometer
- Let steak sit on counter for 30 mins before cooking to adjust to room temp.
- Rinse and pat dry with paper towel.
- 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
- Rub steak with Olive oil, then coat the 2” outside layer in a rolling motion.
- Rub remainder of spices on each flat side of the Steak
- 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.
- 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).
- 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.
- Once butter is melted, begin to baste. Repeat at least 3 times during cooking process, which should take about 45 mins.
- 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.
- Remove bone and place to the side, it can be used for a broth or it makes for epic dog treat.
- 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.