How to Achieve the Perfectly Grilled Tomahawk Steak
Preparing a grilled tomahawk steak can seem like a daunting task. We’re here to let you know that you can master grilling this wonderful cut of meat in your own home.
Preparing a Tomahawk Steak for the Grill
A tomahawk ribeye is not a standard cut that you’ll find in every grocery store. To obtain this cut, The Butcher Shop is the best place to go. We will cut this steak to order for you, with the steaks being about two inches thick.
Once you have your tomahawks, you’ll need only a few things to produce a mouthwatering steak and an incredible eating experience.
- Kettle-style BBQ Grill
- Salt and Cracked Pepper
- Fresh Rosemary and Thyme (Optional)
- Olive Oil or Butter
Before you light your grill, pull your steaks out of the refrigerator, brush lightly with cooking oil and liberally season them with salt and fresh ground pepper. Adding fresh or toasted herbs can be a great way to add flavor if you’d like to add extra flavor.
Now all that’s left is to start of the BBQ and cook off your steaks.
The Reverse Sear Tomahawk Steak Cooking Method
The proper cooking temperature is key to achieving a perfect medium-rare steak. For the reverse sear method, we suggest a kettle BBQ grill because it’s easy to set up two separate cooking zones; one hot and one cooler, around 250 degrees. You can accomplish this by only adding briquettes to one half of the kettle. If you’re using a propane or infrared grill, only light the flame on one side.
Once your grill has heated up, we’ll begin the reverse sear by placing our steaks on a sheet of foil on the colder side of the grill. This will begin a slow cooking process that won’t overcook your steaks and leave the interior moist.
A reverse sear tomahawk steak takes time to cook properly, so be patient and only turn them once during the process for even cooking. These steaks are expensive cuts, so we want to do it right. Use a wired probe thermometer to check the internal temperature of your steaks. The ideal temperature to shoot for by the end of this process is 110 to 120 degrees.
Finishing off a Perfectly Grilled Tomahawk Steak
Finishing these off is as simple as brushing with oil or butter and transferring them to the hottest part of the grill. All we’re going for here is a hard sear to seal in the steaks natural flavor. Rotate your steaks with a quarter turn after two minutes, then flip, repeat and remove from heat at 125 degrees.
These steaks need to rest for ten minutes before cutting. Take the time to allow the juices in the steak to settle so that each bite will be tender and moist.
Are you interested in grilling your own reverse sear tomahawk steak? Purchase yours, as well as other meats, seafood, and fresh produce at the Butcher Shop today.