Mastering the Art of Grilling Tomahawk Steaks

A Culinary Journey 1 min

77 shares, 57 points

As an executive chef, few cuts of meat excite me more than the majestic tomahawk steak. With its impressive long bone and rich marbling, this prime ribeye-on-a-stick is a show-stopper at any barbecue or special occasion. Today, I'll guide you through the best way to grill these beauties on an open flame, ensuring they reach a perfect medium-rare with a tantalizing smoky flavor.

**Selecting the Perfect Tomahawk Steak**

When picking your tomahawk steaks, look for well-marbled, USDA Prime or Choice grade cuts. The marbling is essential, as it enhances the juiciness and imparts a delightful tenderness to the meat during cooking. The bone should be intact, adding a rustic touch to your presentation.

**Prepping the Tomahawk Steaks**

Before grilling, allow the steaks to come to room temperature. This ensures even cooking and prevents any unwanted charring on the surface while the inside remains undercooked.

**Marinade Recipe: Herb-Infused Euphoria**

Enhance the natural flavors of the tomahawk steaks with a tantalizing marinade. Here's a recipe to elevate your grilling experience:

- 1/2 cup olive oil
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- Zest of 1 lemon
- Juice of 1 lemon
- 1 teaspoon salt
- 1 teaspoon black pepper

1. In a bowl, whisk together olive oil, minced garlic, chopped herbs, lemon zest, lemon juice, salt, and black pepper.
2. Place the tomahawk steaks in a large resealable bag and pour the marinade over them.
3. Seal the bag, making sure the steaks are thoroughly coated with the marinade. Let them marinate in the refrigerator for at least 2 hours or ideally overnight.

**Grilling the Tomahawk Steaks**

1. Preheat your grill to medium-high heat. For an open flame, arrange the coals to create a direct and indirect heat zone.

2. Remove the tomahawk steaks from the marinade and pat them dry with paper towels. This will promote better searing and prevent flare-ups.

3. Place the steaks over the direct heat zone, allowing them to sear for about 2-3 minutes on each side. This creates a mouthwatering crust that locks in the juices.

4. Move the steaks to the indirect heat zone, and continue grilling them with the lid closed. This slow-cooking process ensures the meat cooks evenly without burning the outside.

5. Use a meat thermometer to gauge the internal temperature. For a perfect medium-rare, aim for around 130°F (54°C).

6. Once the desired temperature is reached, remove the steaks from the grill and let them rest for 5-10 minutes. This resting period allows the juices to redistribute and ensures a tender and succulent result.

**Savoring the Tomahawk Experience**

When the moment arrives to present your beautifully grilled tomahawk steaks, carve them against the bone into thick, succulent slices. The aroma of the herbs and the rich smokiness will delight your senses, leaving your guests in awe of your culinary prowess.

So, fire up that grill, embrace the challenge, and elevate your grilling game with these luscious tomahawk steaks. Your barbecue parties will never be the same, and you'll be hailed as the grill master amongst your friends and family. Happy grilling! 🥩🔥

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77 shares, 57 points

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