Grilled Tomahawk

17/11/2023

The Grilled Tomahawk is an imposing bone-in steak resembling the weapon used by Native Americans. The quintessential meat for preparing this steak is beef and, for a truly Italian touch, we can stick to tradition but play with the aromas of Mediterranean herbs. Here is the recipe:

Ingredients

1 Tomahawk beef steak (often the weight ranges between 1 and 2 kg)
Extra virgin olive oil
Coarse salt, preferably sea salt
Whole black peppercorns
Fresh rosemary sprigs
Garlic cloves (unpeeled)

Preparation

Pre-heating the Tomahawk: Remove the steak from the fridge at least one hour before cooking to allow the meat to reach room temperature. This step helps to cook the meat evenly.
Grill Preparation: Prepare the grill for indirect cooking, lighting the charcoal or gas on only one side. You want to reach a high temperature, around 230-260 °C.
Seasoning: Massage the steak with oil and rub generously with coarse salt and freshly ground pepper on both sides. You can also add crushed garlic cloves and fresh rosemary needles for an aromatic infusion.
Initial Cooking: Place the Tomahawk on the direct part of the grill (above the flames), and sear the meat for about 2-3 minutes per side or until it develops a golden crust.
Indirect Cooking: Move the steak to the part of the grill without direct fire to continue cooking more gently. Close the grill lid and cook for about 10-20 minutes per side, depending on the thickness of the steak and the desired degree of doneness. Use a meat thermometer to check the internal temperature: for a rare cook, aim for 50-52 °C; for medium-rare, 55-60 °C.
Resting: Once the desired cooking is reached, transfer the Tomahawk to a cutting board and let it rest for about 10 minutes. Resting allows the internal juices to redistribute, making the meat juicier and more tender.
Service: Slice the meat from the large bone and then cut the steak across the grain. Season, if necessary, with a pinch of salt and a drizzle of extra virgin olive oil before serving.

Curiosity

The Tomahawk is often associated with an impactful presentation and is perfect for sharing. The long bone that extends from the meat was intentionally left for handling, which not only ensures a suggestive look but also serves as a natural handle for turning the steak during cooking.

To accompany this imposing dish, you could serve a robust and structured red wine, such as a Barolo or a Brunello di Montalcino, which can keep up with the richness and intensity of the meat’s flavor. Bon appétit!