Tomahawk steak on grill how to#
Tomahawk steak on grill cracked#

Marinade made with sunflower oil, flaky sea salt, freshly cracked black peppercorns, fresh basil, English thyme, savory, sage, and rosemary.

For steak, I prefer to use a good grade of salted butter.

I love finishing a juicy steak with a couple of tablespoons of butter while it’s resting. Also, a little fresh garlic won’t hurt either.īutter. For this recipe, I used rosemary, English thyme, basil, sage, and savory. As I mentioned earlier, use a neutral oil when creating a marinade for steak: Canola, grapeseed, sunflower, or even vegetable oil. Adding freshly cracked black peppercorns creates a depth of flavor and can provide woody notes and subtle spice to the steak. As a rule of thumb, salt your steak at least an hour before cooking and as I mentioned above, not any salt will do, use coarse or flaky sea salt because it will break down the proteins and muscle fibers of the steak.įreshly Cracked Black Peppercorns. Use Kosher salt, coarse sea salt, or flaky sea salt. When it comes to salt and steak, please don’t use table salt or iodine salt. You can’t cook a tomahawk steak without a tomahawk steak! And if you can’t find one locally, you can special order steak online or from your local butcher.

The general rule is, at a minimum, marinate the steak for thirty (30) minutes, but not longer than eight (8) hours.

For this marinade, I used organic sunflower oil, fresh basil, English thyme, sage, rosemary, savory, a generous amount of flaky sea salt, and freshly cracked black peppercorns.

Use Flavors That Will Complement The Steak: Examples of neutral oils are sunflower, canola, grapeseed, and safflower.

You don’t want to overpower the natural flavors of the meat by using oil with strong flavors.

When it comes to marinading steak, there are a few rules: Why marinade? Marinading steak is a way to impart lots of great flavors. If the smells is sour or offputting, more than likely the steak has gone bad, and it isn’t something you want to cook. Finally, smell the steak it should have a bit of a bloody smell. Fresh cuts of beef when pressed down should spring back quickly. The fat or marbling should be white and not brown or grey. When choosing beef steaks, look for cuts of meat that look fresh, and by fresh, I mean the meat should have a healthy pinkish color. This type of cut is also known as the bone-in ribeye, a cowboy steak, or as the French would say, “cote du Boeuf.” This calls for the meat and fat to be trimmed away from the bone until it looks like the handle of a tomahawk. To achieve the extra-long bone, butchers use the “frenching” technique. We’re getting way ahead of ourselves because cooking a delicious tomahawk steak starts at the butcher shop.Ī tomahawk steak is a bone-in ribeye with five or more inches of the rib bone exposed. There are a few things you should know, but after this post, you should be good to go. With fresh herbs and a homemade marinade, let’s cook a gorgeous Tomahawk steak to smoky charred perfection.Ĭooking a great tasting steak is a tricky business, but cooking a steak isn’t difficult either.

Tomahawk steak on grill how to#

Summer is here, and we’re all about that grill life! We’re sharing our tips on how to grill the perfect Tomahawk Steak.