Indulging in a delicious, juicy, and perfectly cooked steak is an experience that surpasses expectations. There is no better choice for a special occasion than a Tomahawk steak. This thick-cut, bone-in ribeye is an impressive and visually striking piece of meat that promises an extraordinary dining experience. In this article, we will explore the origins of the Tomahawk steak, discuss the best way to cook it, and provide you with a mouthwatering recipe that will leave your guests in awe.

The origins of the perfectly cooked steak are an experience that surpasses expectations. There is no better choice for a special occasion than a Tomahawk steak:

The Tomahawk steak is a relatively new addition to the culinary scene. It gets its name from its resemblance to a Tomahawk axe, with the long bone resembling the handle of the axe. This magnificent cut of beef has gained popularity in recent years and is now widely sought after by steak lovers worldwide.

The Best Cut of Beef for a Tomahawk Steak:

Starting with a high-quality Tomahawk steak is crucial to achieving the best results. Visit your local butcher to source a thick-cut, bone-in ribeye. The bone not only enhances the presentation but also adds to the rich flavor of the meat during the cooking process.

Preparing the Steak:

Remove the steak from the refrigerator and let it rest at room temperature for 30 to 45 minutes. Allowing the steak to come to room temperature ensures even cooking throughout.

Pat the steak dry with a paper towel to remove any excess moisture. This step helps in achieving a nice crust on the steak.

Ingredients for the Tomahawk Steak Recipe:

1 Tomahawk steak (thick-cut, bone-in ribeye)

2 tablespoons olive oil

2 tablespoons Watkins Mediterranean Sea Salt

1 tablespoon Watkins Pure Ground black pepper

1 tablespoon Watkins Organic Garlic Powder 

1 tablespoon lemon juice

Cooking Instructions:

Preheat your charcoal grill to medium-high heat, or set up a gas grill for direct grilling. Aim for a grill temperature of around 450°F (230°C).

Combine the kosher salt, black pepper, and garlic powder in a small bowl. This mixture will serve as a dry rub for the steak.

Brush the steak with olive oil, ensuring all sides are coated evenly. This helps in creating a nice crust and prevents sticking to the grill.

Sprinkle the dry rub mixture generously over the steak, pressing it gently to ensure it adheres.

Place the steak on the hot grill and sear each side for 3-4 minutes to develop a delicious crust. Use tongs to handle the steak, avoiding piercing it, as this allows the juices to remain inside.

Reduce the grill heat to medium or move the steak to a cooler part of the grill to continue cooking. Insert a digital meat thermometer into the thickest part of the steak without touching the bone, and cook until the internal temperature reaches your desired doneness:

Rare: 125°F (52°C)

Medium-rare: 135°F (57°C)

Medium: 145°F (63°C)

Medium-well: 150°F (66°C)

Well done: 160°F (71°C)

Once the steak reaches your desired doneness, remove it from the grill and let it rest on a wire rack for about 10 minutes. This resting period allows the juices to redistribute, resulting in a juicier steak.

While the steak rests, prepare a compound butter by mixing softened butter with minced garlic and chopped green onions. This garlic butter will add an extra flavor when served with the steak.

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