This tomahawk steak is wonderfully easy to make so come with me as I show you how this grilling and oven roasting rib-eye was prepared. Coated in our authentic, naturally made Smell and Taste coffee rub and served with a herb and butter sauce it's worth every precious minute!
No doubt a very 'manlike' steak because it's just so much bigger than the regular rib-eye steak. There is the obvious difference in size which means the cooking will be different.
This steak has a bone in that's trimmed of any meat and fat therefore it stands out making the rest of the meat look rather beautiful. The bone actually protects the meat during the cooking process and keeps it tender (hubby's words not my own). The grilling however, my work and I'm so proud of it 🙂
We are going to be lighting up the outside grill. Now, let me please just say how exciting this is for me. Not because I'm going to be grilling this enormous steak all on my own (Yes and that) but because it's a Tomahawk! Expensive so there's no room for error and you want that slight pink for medium rare so before I forget, you need a kitchen thermometer. No compromises because again, we don't want to mess this steak up.
If you've never had to use a meat thermometer before this might sound intimidating but trust me it's not. You'll thank me when your steak has the perfect doneness and no need to buy an overpriced one, pick one that's affordable to you, even if it's cheap, if it does what you want there's no complaints. Sometimes the cheap ones work forever in a day! It's not about an expensive one, its about what works and sometimes that's the cheaper version.
Cooking Options
Don't have an outside grill? No problem, you can use a skillet of grill and sear this tomahawk steak on the stove top before transferring it to the oven.
Temperature
For medium rare (preferred and recommended) you need to take the steak out of the oven when the internal temperature reaches anything between 54 and 57 degrees. My personal suggestion is to use this as a base and then work from there with a thermometer. Taking into consideration that while the meat rests it will continue cooking a few more degrees.
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Tips For This Tomahawk Steak Recipe
- Get it out the fridge an hour before. Did I mention it's a really thick steak that will take time to reach room temperature?
- Dab any dampness off with kitchen towel/tissue paper.
- Heat up the outside gril and Preheat the oven.
- Add the Smell and Taste Meat Rub for flavor on flavor.
How Important Is Resting The Steak?
Resting the steak is very important. I have covered on this in so many recipes of mine and trust me it's from trial and error! Rest the meat. What's the rush compared to a balanced juicy slice of meat? There's no rush especially considering cost, grill, transfer to the oven and watch the thermometer. Resting the meat goes without saying.
More Steak Recipes
- Pan Seared Steak
- Steak Nibbles
- Simple Sirloin Steak Recipe
- Steak and Roasted Vegetables
- Steak and Spaghetti
Watch The Video on my YouTube Channel
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Tomahawk Steak Recipe
Ingredients
- 1.4 kg tomahawk steak
- 3 to 4 tablespoons Smell & Taste Coffee Rub
- 4 tablespoons unsalted soft butter
- 1 teaspoon fresh rosemary leaves chopped
- 1 teaspoon fresh parsley chopped
Instructions
- Heat an outdoor grill to high heat and preheat the oven to 190°C.
- The tomahawk is a big cut so make sure to take it out the fridge at least 2 hours before to reach room temperature (depending on the outside heat where you are). Use kitchen tissue paper to dab dry the steak.
- Add Smell & Taste coffee rub and rub it into the steak using your fingers. Make sure you pile it on gently pressing it into the steak. To spice the opposite side, place a sheet of kitchen tissue paper over the spiced side, flip and do the other side. You can also just do this on a board. Turn the steak fat side down and slide it across the board to collect any spilled spices on the board.
- Place onto a hot outside grill and grill for about 4 to 5 minutes per side. Tip - You can also wrap the bone in foil for easy handling and the foil protects the bone from charring or burning before the meat is ready.
- Transfer to a grilling pan and bake in a preheated oven until the internal temperature reaches 54 degrees for a medium rare. This should take about 18 to 20 minutes but please use a thermometer for accuracy. Once the thermometer reads 54 it rises very quickly to 55/56 so watch it closely and remove it on 54 for a medium-rare result which is much more pink on the inside than this steak. However, if you prefer your steak a little more done but not over done, take it out on 55 considering that it will rise a little more while resting. You will then end up with an internal temperature of 57 to 60 degrees. Rare 52, Medium-Rare 57, Medium 63. There's no well done sorry.
- Let the meat rest at least 10 minutes before slicing into it, covered with foil in a tent like fashion not pressed against the steak. Serve with melted butter and fresh herbs.
Butter and Fresh Herbs
- In a pan melt the butter and add in the chopped rosemary and garlic. Pour over the meat slices and serve.
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