Live-fire Grilled Tomahawk Steak

Lunch
Dinner

My Thoughts

A Live-fire grilled Tomahawk steak is an experience! It is one of the most tender and juicy steaks you will ever have the pleasure of eating. It's not the easiest cut to get right but it is a big piece that is actually pretty forgiving and when you do getit right it is really something else.



The How To Do It

  1. Heat your grill. I'm aiming for 450°-500° inside the dome. You're going to want to have two zones. One for direct/high heat (you want this ripe-roaring hot), and one for indirect/low heat. If you're using a charcoal grill, bank the coals to one side. If you're using a propane grill, use only light burners on one side. The reason for having two zones is that this is a very big piece of meat (3 lbs.!). If you try to use only the direct/high heat, you'll end up with burning the outside and leaving the center raw. Cooking it for a few minutes with indirect heat will let the inside have time to catch up with the exterior.
  2. While the grill is heating up, if you use a charcoal grill like I do (a kamado-style kettle grill) it can take a while. I don't worry too much about getting the steak to room temperature. This thing is huge and might take days to get there (I'm exaggerating, but not by much). I usually set the steak out of the refrigerator at least 20 minutes before I want to start grilling. Season the steak liberally with kosher salt (or even better a very large flake salt, if you have it), fresh ground black pepper, and granulated garlic. Then cover it until you're ready to put it on the grill.
  3. Once the grill is hot, place the steak directly over the hot coals and let it cook for 4-5 minutes. You want the meat to have browned with a nice char/crust to it. If you want the "perfect hash marks" look, rotate it 450 after 2 minutes or so (I don't really worry about it that much). Turn the steak over and grill it for another 4-5 minutes.
  4. Now move the steak to the indirect side of the grill. Insert your thermometer and set the temperature for the desired doneness. You're probably going to let the steak rest for a few minutes (no more than 5-10 to be honest) so there will be carryover cooking, so I like to set mine to 5° lower than what I really want it to be. Remember that Blue rare is 115°, Rare 120°, Medium rare 130°, Medium 14°, Medium well 150°, and Well Done 1600 so adjust accordingly. Also, for this particular cut, aim for Medium rare.
  5. About half-way through the cook flip the steak. This is to help it cook evenly since there's slightly more heat coming under the steak than over it. For me it's about 10 minutes after I move the steak over to the indirect side. Once the steak hits the temperature you want, remove it from the heat, tent it lightly with foil, and let it rest for 5-10 minutes before slicing and serving.

Ingredients

Live-fire Grilled Tomahawk Steak
3 lbs
tomahawk steak
2 tbsp
unsalted butter
*Melted
2 tbsp
Maldon salt
2 tbsp
black pepper
2 tbsp
granulated garlic
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