Tomahawk Recipes

1. Grilled Tomahawk Steak with Herb Butter:

Ingredients:

• 2 Tomahawk steaks (approximately 2 pounds each)
• Olive oil (2 tablespoons)
• Coarse salt (1 tablespoon)
• Ground black pepper (1/2 tablespoon)
• Fresh rosemary sprigs (4)
• Fresh thyme sprigs (4)
• Unsalted butter (4 tablespoons)
• Garlic cloves (4, minced)

Cooking Method:

1. Prepare the Grill:

   • Preheat your grill to high heat.

2. Prepare the Tomahawk Steaks:

   • Brush each Tomahawk steak with olive oil.
   • Season them generously with salt and ground black pepper.
   • Thread fresh rosemary and thyme sprigs through the bone handle for added flavor.

3. Grill the Tomahawk Steaks:

   • Place the Tomahawk steaks on the hot grill grates, bone-side down.
   • Grill for approximately 5-7 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.

4. Prepare Herb Butter:

   • In a saucepan over medium heat, melt the unsalted butter.
   • Stir in minced garlic and let it cook for a couple of minutes.

5. Serve with Herb Butter:

   • Remove the Tomahawk steaks from the grill and let them rest for a few minutes.
   • Slice the steaks, drizzle with the garlic herb butter, and serve.

2. Smoked Tomahawk Steak with BBQ Glaze:

Ingredients:

• 2 Tomahawk steaks (approximately 2 pounds each)
• Olive oil (2 tablespoons)
• Coarse salt (1 tablespoon)
• Ground black pepper (1/2 tablespoon)
• BBQ sauce (1/2 cup)
• Wood chips (for smoking, soaked in water)

Cooking Method:

1. Prepare the Smoker:

   • Preheat your smoker to 225°F (107°C) using the soaked wood chips for flavor.

2. Prepare the Tomahawk Steaks:

   • Brush each Tomahawk steak with olive oil.
   • Season them generously with salt and ground black pepper.

3. Smoke the Tomahawk Steaks:

   • Place the seasoned Tomahawk steaks on the smoker grates.
   • Smoke for approximately 1.5 to 2 hours or until the internal temperature reaches 125°F (52°C) for medium-rare.

4. Glaze with BBQ Sauce:

   • Brush the Tomahawk steaks with BBQ sauce during the last 15-20 minutes of smoking.

5. Rest and Serve:

   • Remove the Tomahawk steaks from the smoker and let them rest for a few minutes.
   • Slice the steaks and serve with extra BBQ sauce if desired.

3. Rosemary and Garlic Butter Tomahawk Steak:

Ingredients:

• 2 Tomahawk steaks (approximately 2 pounds each)
• Olive oil (2 tablespoons)
• Coarse salt (1 tablespoon)
• Ground black pepper (1/2 tablespoon)
• Fresh rosemary sprigs (4)
• Garlic cloves (6, minced)
• Unsalted butter (4 tablespoons)

Cooking Method:

1. Prepare the Grill:

   • Preheat your grill to high heat.

2. Prepare the Tomahawk Steaks:

   • Brush each Tomahawk steak with olive oil.
   • Season them generously with salt and ground black pepper.
   • Thread fresh rosemary sprigs through the bone handle for added flavor.

3. Grill the Tomahawk Steaks:

   • Place the Tomahawk steaks on the hot grill grates, bone-side down.
   • Grill for approximately 5-7 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.

4. Prepare Rosemary Garlic Butter:

   • In a saucepan over medium heat, melt the unsalted butter.
   • Stir in minced garlic and fresh rosemary leaves. Cook for a few minutes.

5. Serve with Rosemary Garlic Butter:

   • Remove the Tomahawk steaks from the grill and let them rest.
   • Slice the steaks and drizzle with the rosemary garlic butter before serving.

4. Coffee-Rubbed Tomahawk Steak:

Ingredients:

• 2 Tomahawk steaks (approximately 2 pounds each)
• Olive oil (2 tablespoons)
• Coarse salt (1 tablespoon)
• Ground black pepper (1/2 tablespoon)
• Ground coffee (2 tablespoons)
• Brown sugar (2 tablespoons)
• Smoked paprika (1 tablespoon)

Cooking Method:

1. Prepare the Grill:

   • Preheat your grill to high heat.

2. Prepare the Tomahawk Steaks:

   • Brush each Tomahawk steak with olive oil.
   • Season them generously with salt and ground black pepper.

3. Coffee Rub:

   • In a bowl, mix ground coffee, brown sugar, and smoked paprika.
   • Rub this mixture onto the Tomahawk steaks.

4. Grill the Tomahawk Steaks:

   • Place the Tomahawk steaks on the hot grill grates, bone-side down.
   • Grill for approximately 5-7 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.

5. Rest and Serve:

   • Remove the Tomahawk steaks from the grill and let them rest before slicing and serving.

5. Chimichurri-Drizzled Tomahawk Steak:

Ingredients:

• 2 Tomahawk steaks (approximately 2 pounds each)
• Olive oil (2 tablespoons)
• Coarse salt (1 tablespoon)
• Ground black pepper (1/2 tablespoon)
• Chimichurri sauce (homemade or store-bought)

Cooking Method:

1. Prepare the Grill:

   • Preheat your grill to high heat.

2. Prepare the Tomahawk Steaks:

   • Brush each Tomahawk steak with olive oil.
   • Season them generously with salt and ground black pepper.

3. Grill the Tomahawk Steaks:

   • Place the Tomahawk steaks on the hot grill grates, bone-side down.
   • Grill for approximately 5-7 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.

4. Serve with Chimichurri:

   • Remove the Tomahawk steaks from the grill and let them rest.
   • Slice the steaks and drizzle with chimichurri sauce before serving.

6. Blue Cheese and Bacon Tomahawk Steak:

Ingredients:

• 2 Tomahawk steaks (approximately 2 pounds each)
• Olive oil (2 tablespoons)
• Coarse salt (1 tablespoon)
• Ground black pepper (1/2 tablespoon)
• Blue cheese (4 tablespoons, crumbled)
• Bacon strips (4, cooked and crumbled)

Cooking Method:

1. Prepare the Grill:

   • Preheat your grill to high heat.

2. Prepare the Tomahawk Steaks:

   • Brush each Tomahawk steak with olive oil.
   • Season them generously with salt and ground black pepper.

3. Grill the Tomahawk Steaks:

   • Place the Tomahawk steaks on the hot grill grates, bone-side down.
   • Grill for approximately 5-7 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.

4. Blue Cheese and Bacon Topping:

   • In a bowl, mix crumbled blue cheese and crumbled cooked bacon.
   • Top the Tomahawk steaks with this mixture and let it melt slightly.

5. Rest and Serve:

   • Remove the Tomahawk steaks from the grill and let them rest.
   • Slice the steaks and serve with the blue cheese and bacon topping.

Remember to use a meat thermometer to ensure your ribeye roast reaches the desired internal temperature:

• Medium-Rare: 135°F (57°C)
• Medium: 145°F (63°C)
• Medium-Well: 150°F (66°C)