GRILLED TOMAHAWK WITH CHIMICHURRI
Ingredients:
- Tomahawk steak (2-3 pounds)
- 4 garlic cloves, minced
- 1 cup fresh parsley, finely chopped
- 1 /4 cup fresh oregano, finely chopped
- 1 /4 cup red wine vinegar
- 1 /2 cup extra virgin olive oil
- Salt and black pepper to taste
Preparation:
- Preheat your grill to high heat.
- Season the tomahawk steak generously with salt and black pepper on both sides.
- In a bowl, mix together minced garlic, parsley, oregano, red wine vinegar, and olive oil to make the chimichurri sauce.
- Place the tomahawk steak on the grill and cook for about 4-5 minutes per side for medium-rare doneness.
- Remove the steak from the grill and let it rest for 5 minutes.
- Slice the steak, drizzle with chimichurri sauce, and serve immediately.
- Enjoy your perfectly grilled tomahawk steak with flavorful chimichurri sauce!
OVEN-ROASTED TOMAHAWK AND GARLIC BUTTER
Ingredients:
- 1 Tomahawk steak (2-3 pounds)
- 4 tablespoons unsalted butter, softened
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- Salt and black pepper to taste
Preparation:
- • Preheat your oven to 400° F (200°C).
- Season the tomahawk steak generously with salt and black pepper on both sides.
- In a small bowl, mix together softened butter, minced garlic, and chopped rosemary to make the garlic butter.
- Heat a cast-iron skillet over high heat and sear the tomahawk steak for 2-3 minutes per side.
- Transfer the skillet to the preheated oven and roast the steak for about 15-20 minutes or until desired doneness is reached(internal temperature of 130-135° F for medium-rare).
- Remove the steak from the oven and let it rest for 5 minutes.
- Slice the steak, top with a pat of garlic butter, and serve immediately.
- Savor the juicy and flavorful oven-roasted tomahawk steak with a delightful garlic butter touch!
SMOKED TOMAHAWK WITH BOURBON GLAZE
Ingredients:
- 1 Tomahawk steak (2-3 pounds)
- 1 /4 cup brown sugar
- 1 /4 cup bourbon
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 /2 teaspoon black pepper
- Salt to taste
Preparation:
- Prepare your smoker and preheat it to 225°F (110°C).
- In a bowl, combine brown sugar, bourbon, soy sauce, Dijon mustard, Worcestershire sauce, smoked paprika, garlic powder, black pepper, and salt to make the bourbon glaze.
- Generously brush the bourbon glaze onto the tomahawk steak, ensuring it is well-coated on all sides.
- Place the steak on the smoker grate and close the lid. Smoke the steak for about 2-3 hours or until the internal temperature reaches 130-135° F for medium-rare.
- Once done, remove the steak from the smoker and let it rest for 10 minutes.
- Slice the smoked tomahawk steak and serve it with a drizzle of the remaining bourbon glaze.
- Indulge in the smoky and tender tomahawk steak with a delightful bourbon glaze!
PAN-SEARED TOMAHAWK WITH RED WINE REDUCTION
Ingredients:
- 1 Tomahawk steak (2-3 pounds)
- 1 cup red wine
- 1 cup beef broth
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 garlic cloves, smashed
- 2 sprigs fresh thyme
- Salt and black pepper to taste
Preparation
- Season the tomahawk steak generously with salt and black pepper on both sides.
- In a large cast-iron skillet, heat olive oil over high heat.
- Add smashed garlic cloves and thyme sprigs to the skillet, letting them infuse the oil for a minute.
- Carefully place the tomahawk steak in the skillet and sear for 3-4 minutes per side, until a nice crust forms.
- Reduce the heat to medium and continue cooking the steak for another 6- 8 minutes per side for medium-rare doneness.
- Remove the steak from the skillet and let it rest on a cutting board for 5 minutes.
- Meanwhile, in the same skillet, pour in the red wine and beef broth. Bring the mixture to a simmer and let it cook until it reduces by about half, approximately 10 minutes.
- Remove the skillet from heat and whisk in butter until it melts and the sauce thickens slightly.
- Slice the rested tomahawk steak and drizzle the red wine reduction over the slices.
- Serve the pan-seared tomahawk steak with the rich and flavorful red wine reduction sauce.
GRILLED TOMAHAWK WITH HERB BUTTER
Ingredients:
- 1 Tomahawk steak (2-3 pounds}
- 1 /2 cup unsalted butter, softened
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh thyme, chopped
- 2 garlic cloves, minced
- 1 teaspoon lemon zest
- Salt and black pepper to taste
Preparation:
- Preheat your grill to high heat
- In a bowl, combine softened butter, chopped parsley, chopped thyme, minced garlic, lemon zest, salt, and black pepper to make the herb butter.
- Season the tomahawk steak generously with salt and black pepper on both sides.
- Place the steak on the grill and cook for about 4-5 minutes per side for medium-rare doneness.
- Remove the steak from the grill and let it rest for 5 minutes.
- Slice the steak and top each slice with a dollop of herb butter.
- Allow the butter to melt over the steak and serve immediately.
- Enjoy the succulent and juicy grilled tomahawk steak with flavorful herb butter melting on top.