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Perfect Tomahawk Steak Grill Recipe 5 Easy Steps for Juicy Charred Crust

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A straightforward and satisfying recipe for grilling a thick, juicy tomahawk steak with a bold, charred crust using a two-zone grilling method.

Ingredients

  • Tomahawk steak (1,200-1,500g / 2.5-3.3 lbs)
  • Coarse kosher salt (2 tsp)
  • Freshly ground black pepper (1 tsp)
  • Garlic powder (½ tsp)
  • Olive oil or avocado oil (1 tbsp)
  • Fresh rosemary or thyme sprigs (a few, optional)
  • Butter (2 tbsp)

Instructions

  1. Bring steak to room temperature (30-45 minutes): Remove the tomahawk from the fridge and let it sit covered on the counter. Pat dry with paper towels to remove excess moisture.
  2. Season generously: Rub olive oil over the entire steak. Sprinkle kosher salt, black pepper, and garlic powder evenly on both sides, pressing gently so it sticks.
  3. Prepare your grill for two-zone cooking: On a charcoal grill, bank the coals to one side for direct and indirect heat zones. On gas, light half the burners. Clean and oil the grates right before grilling.
  4. Sear the steak over direct heat (3-4 minutes per side): Place the tomahawk directly over the hottest part of the grill. Flip once using tongs to avoid piercing the meat. Aim for a deep brown, charred crust.
  5. Move steak to indirect heat and continue cooking: Transfer the steak to the cooler side of the grill. Close the lid and cook until the internal temperature reaches 125°F (52°C) for medium-rare, about 20-30 minutes depending on thickness.
  6. Optional butter baste: In the last 5 minutes, place a tablespoon of butter and fresh herbs on the steak. Close the lid and let the butter melt, infusing flavor.
  7. Rest the steak (15 minutes): Remove steak from the grill, tent loosely with foil, and let it rest to allow juices to redistribute.
  8. Slice and serve: Cut against the grain for tender bites. Serve with your favorite sides like grilled veggies or a fresh salad.

Notes

Do not skip the resting period to keep the steak juicy. Use two-zone grilling for a perfect crust and even cooking. Avoid pressing down on the steak to retain juices. If flare-ups occur, move steak to indirect heat. Adding wood chips to charcoal enhances smoky flavor. Butter baste with herbs is optional but adds richness.

Nutrition

Keywords: tomahawk steak, grilled steak, steak recipe, two-zone grilling, charcoal grill, medium-rare steak, juicy steak, charred crust

Find it online: https://lucastable.com/perfect-tomahawk-steak-grill-recipe-5-easy-steps-for-juicy-charred-crust/