Recipe Index

Ingredients

• 1 tomahawk steak (about 2 to 3 lb)
• 2 tablespoons kosher salt
• 2 tablespoons freshly ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 2 sprigs fresh rosemary
• 4 tablespoons unsalted butter
• 3 cloves garlic, smashed

Method

1. Take the tomahawk steak out of the refrigerator at least 1 hour before grilling so the thick bone-in cut can come to room temperature.
2. Set up a two-zone grill for the tomahawk steak, with medium-high heat on one side and low heat on the other.
3. Pat the tomahawk steak dry with paper towels so its surface can form a crisp crust on the hot grill.
4. Drizzle the olive oil over the tomahawk steak and coat every side of the beef with the oil.
5. Press the kosher salt, freshly ground black pepper and garlic powder into all sides of the oiled tomahawk steak.
6. Sear the seasoned tomahawk steak over the grill's high-heat zone for 3 to 5 minutes per side, searing its edges as well, until a golden-brown crust forms on the beef.
7. Move the seared tomahawk steak to the low-heat zone, lay the fresh rosemary sprigs, smashed garlic and unsalted butter on top of the steak, and close the grill lid.
8. Cook the tomahawk steak on the low-heat side for about 20 to 30 minutes, checking the thickest part with a meat thermometer for 125°F for rare, 135°F for medium-rare or 145°F for medium.
9. Tent the grilled tomahawk steak loosely with foil and rest the beef for 10 minutes so its juices redistribute.
10. Slice the rested tomahawk steak against its grain and top the slices with the grilled rosemary and garlic from the low-heat finish.

Prep: 15 min · Cook: 50 min · Total: 1 hr 5 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data